Cheddar & Beer Cheese Soup

• 1/3 cup marg or butter
• 1 garlic clove, pressed
• 1 tsp Worcestershire sauce
• 1/2 tsp dry mustard
• 3 cups chicken broth
• 1 cup beer
• 16 oz shredded white cheddar cheese
• 1/2 cup flour
• 1 tbsp onion, grated
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1 1/2 cups half & half

Directions

In large saucepan, melt margarine; stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Add garlic, onion, Worcestershire, salt, mustard and pepper; blend well. Gradually stir in chicken broth, half and half and beer; cook until thickened, stirring constantly. Add cheese; heat gently, stirring until melted. Do not boil. Garnish with croutons, popcorn or parsley.