Horseradish Cheddar Beer Soup - cooking recipe

Ingredients

3 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
8 tablespoons all-purpose flour
6 cups recipe vegetable stock (Easy, Basic Vegetable Stock recommended)
1 (15 ounce) can roasted red peppers, drained and finely chopped
2 (12 ounce) bottles beer
3 cups sharp cheddar cheese
2 tablespoons prepared horseradish
salt and pepper, to taste
chopped parsley, for garnish

Preparation

In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and saute 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
Take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley and serve.
Optional Additions: Some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and Worcestershire when you add the horseradish. For a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in Step 3. Then heat gently on LOW, stirring occasionally, for 4-5 minutes before final seasoning off the heat. Many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.