Cheesy Beer Soup

• 1 Tbsp. butter or margarine
• 1/2 cup finely chopped onions
• 1 clove garlic, minced
• 1 Tbsp. flour
• 1-3/4 cups milk
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 1/2 cup beer
• 1/2 tsp. LEA & PERRINS Worcestershire Sauce
• few drops hot pepper sauce

1. Melt butter in large saucepan on medium heat.
2. Add onions and garlic; cook 3 min.
3. or until crisp-tender, stirring frequently.
4. Add flour; mix well.
5. Cook 2 min.
6. or until hot and bubbly, stirring frequently.
7. Stir in milk until blended; bring to boil, stirring constantly.
8. Cook and stir 3 to 5 min.
9. or until thickened.
10. Simmer on low heat 5 min., stirring occasionally.
11. Add remaining ingredients; mix well.
12. Cook 5 min.
13. or until VELVEETA is completely melted and soup is heated through, stirring constantly.

butter, onions, clove garlic, flour, milk, velveeta, beer, worcestershire sauce, pepper

Taken from www.kraftrecipes.com/recipes/-16978.aspx (may not work)