Recipe courtesy Food Network Magazine, part of 50 Easy Soups
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Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.
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Photo: Cheddar-Horseradish Soup Recipe
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By peaches25
on March 10, 2013
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Wow this is a warm and tasty soup excpecilly on a winter evening! I read the previous reviews and did a combination of tweaks.. I used 1 tsp of cayenne, a couple tsp of sweet honey dijon mustard added, vegetable broth instead of water, 1 cup half-and-half and 1 cup heavy cream and extra 1/2 cup of cheese. Will be adding this to favorite soups list. Defiantly a must try!
By piinktiink
on November 04, 2012
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Great base. I added bacon and potatoes to mine and it turned out great. Only needed a little bit of tweaking but you can add pretty much whatever you'd like and I'm sure it'd turn out great.
By lhg005
on November 04, 2012
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This was a good recipe, instead of water I used beef stock and it was rich, creamy, and delicious. For those of you wondering what the yield is, my husband and I got 4 servings out of this (2 each. Best with shaved cheddar on top, next time will add croutons for some crunch
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