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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Cheddar-Horseradish Soup

  • Level: Easy
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Directions

  1. 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.
  2. See all 50 Easy Soups

Recipe courtesy Food Network Magazine, part of 50 Easy Soups

Categories:

Soup Lunch

More from:

Fall Weeknight Dinners

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9 Reviews
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peaches25

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!

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