2 large parsnips (about 1lb) chopped
2 tablespoons of grainy mustard
4 oz Bier Meck Cheese grated
2 garlic cloves minced
1 medium onion chopped
2 tablespoons flour
1 teaspoon of crushed red pepper
1 pint vegetable stock
1 pint of dark beer
1/2 C heavy cream or whole milk
Cook parsnips and onion in butter until softened and golden brown. Add garlic and cook 1 minute more. Add flour and chile pepper and cook for another minute, stirring constantly to mix in flour. This will keep a raw flour taste out of your soup.
Add the stock and beer, stir then bring to to the boil. Once boiling, lower to a simmer, and leave for 20-25 minutes until the vegetables are cooked through. You can leave the soup chunky or puree it into velvet. Next, stir in the mustard, cheese and cream along with salt and pepper to taste.