Beer Cheese Soup with Roasted Root Vegetables

Ingredients

• 1 large rutabaga, peeled and diced into ¼ inch pieces
• 4-5 small-medium parsnips, peeled and diced into ¼ inch pieces
• 1-2 tablespoons olive oil
• 2 large vidalia onions, diced small
• 6 cloves garlic, minced
• 2 - 12 oz bottles of beer, preferable a full flavored lager or ale
• 6 cups vegetable stock (use the good stuff that comes in the cartons, not the 99 cent cans, you want the full flavor of the vegetable stock)
• 2 sticks ( 1 cup) unsalted butter
• ¾ cup flour
• 8 cups whole milk
• 2 large bay leaves
• 3.5 lbs cheese, shredded (I used a mixture of Monterrey jack, white cheddar, and extra sharp cheddar)
• 3-4 tablespoons chipotle-adobo sauce, depending on how spicy you want it
• 2-3 teaspoons salt, to taste
• 1-2 teaspoon freshly ground black pepper, to taste
• few handfuls of italian parsely, minced

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