Fiscalini Farms Cheddar Cheese and Sierra Nevada Pale Ale Soup

1. Heat a 6-quart stockpot over medium heat and add the diced bacon. Cook until bacon is about two-thirds done.
2. Add the onions and garlic and continue cooking until onions are translucent.
3. When ready, add the butter and mix in the flour to make a roux.
4. Using a whisk, slowly add the vegetable stock and heavy cream.
5. Bring contents to a boil, then add Worcestershire sauce, mustard, horseradish and bay leaves.
6. Add 4 to 6 ounces pale ale and cheese, whisk until smooth and cheese has been melted into the soup. You can add more cheese or pale ale to reach your desired taste. I always add more cheese!
7. Add salt and pepper to taste and simmer for approximately 20 minutes.
8. Remove bay leaves, adjust the seasoning and keep hot until ready to serve. Garnish with sourdough croutons. I put a little more cheese on top for garnish, too.

(To make sourdough croutons, cut up 1-inch cubes of sourdough bread. Toss the cubes with olive oil and garlic powder. Cook for about 10 minutes or until golden brown in a 350-degree oven.)