4 oz. butter (1 stick)
3/4 c. flour
1/2 c. onions, minced
1 qt. (32 oz.) chicken broth, hot
1 c. (8 oz.) milk, hot
1 c. (8 oz.) half and half cream
1 (12 oz.) bottle strong beer
8 oz. processed Cheddar cheese spread
4 oz. Cheddar cheese, sliced (use more cheese if desired)
1 tsp. Lea & Perrins Worcestershire sauce
Salt & white pepper to taste
2 tsp. ground mustard
2 tbsp. chives, chopped (optional)

In heavy-bottomed saucepot, melt butter over medium heat. Add onions and saute until tender. Add ground mustard. Mix in flour and reduce heat to low. Let cook 10 to 12 minutes, stirring occasionally. Add chicken broth. Increase heat to high and bring to a boil, whisking constantly to avoid lumps. Add milk and beer. Simmer 10 to 15 minutes over low heat. Add half and half. Stir in until smooth. Add cheese sauce and continue stirring until smooth. With heat on very low, add sliced Cheddar cheese, stirring until melted. Season to taste with Lea & Perrins, salt and white pepper. Strain soup through wire mesh strainer. Serve hot with popcorn sprinkled on top as garnish. 10 servings. 2 quarts.