Cheddar Horseradish Soup

Recipe printed from Jenn's Food Journey, adapted from the Food Network Magazine, October 2009


3 Tablespoons unsalted butter
1 carrot, diced
1 leek, diced (white part and light green part only)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3 Tablespoons all purpose flour
2 Tablespoons dried mustard
1 bottle of beer
1-2 Tablespoons prepared horseradish
3 cups water
dash of Worcestershire sauce
1 cup half and half
1 1/2 cups shredded cheddar cheese

In a large pot or dutch oven, melt the butter and add the carrots and leek and cook for 5 minutes or until carrots start to become tender.  Add the cayenne, salt, flour, and mustard.  Cook for 2 minutes.  Add one bottle of beer, the horseradish (I would start with one tablespoon, taste and than add any additional horseradish 1 tablespoon at a time), the water, and a dash of Worcestershire; simmer until thickened.  Slowly whisk in the half and half and cheese.  Once the cheese is completely melted let simmer at a very low temp for 5 minutes (do not let it boil).  Pour into individual bowls, top with fried onions or croutons and enjoy!