1/2 c. flour
1/3 c. butter
1 garlic clove, pressed
1 tbsp. grated onion
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. white pepper
3 c. chicken broth
1 1/2 c. half & half
1 c. beer
16 oz. shredded sharp white Cheddar

In large saucepan melt butter; stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well. Gradually stir in chicken broth, half & half and beer; cook until thickened, stirring constantly. Add cheese, stir until melted. Heat gently, stirring frequently; do not boil. Serve with croutons and/or crusty bread. Makes seven (1 cup) servings.