1/4 c. butter (1/2 stick)
1/3 c. sliced green onion
1/3 c. all-purpose flour
1 1/2 tsp. Dijon style prepared mustard
1 1/2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/4 tsp. garlic powder
1/4 tsp. white pepper
3 c. condensed chicken broth
2 c. milk
1 (12 oz.) can beer
1 (16 oz.) container cold pack sharp cheddar cheese

Melt butter in a 4 quart Dutch oven. Saute onion until tender, about 3 minutes. Remove from heat. Stir in flour, mustard, Worcestershire sauce, thyme, garlic powder and white pepper.

Return to heat and gradually stir in chicken broth and milk. Bring to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat to low; stir in beer. Gradually stir in cheese until completely melted, using a wire whisk if necessary. Heat through. Serve garnished with parsley, if desired. Makes 8 servings of about 1 cup each.