Be careful of the type of beer you put in this soup. A strong hoppy flavor may overcome the entire dish.
1 small Onion(s), diced
1 small Green pepper, diced
1 tablespoon Garlic, chopped
1/8 pound Butter
1/2 cup Flour
1 can Beer
8 ounces Cream cheese
1 pound Cheddar cheese, mild, shredded
6 cups Milk
1/2 tablespoon Worcestershire sauce
1/8 cup Parsley, fresh, chopped
Salt and pepper to taste
Melt butter and sweat onions and green pepper. Add garlic.
Sprinkle in flour and cook over low heat for 15 minutes stirring regularly.
Add beer and whisk until smooth.
Melt in cream cheese. Add milk and bring to simmer.
Add cheddar cheese gradually and melt.
Stir in parsley and seasonings.