Cheese and Beer Soup

• 3 tablespoons butter
• 1 teaspoon onion powder
• 2 garlic cloves, minced
• 2 tablespoons flour
• 23 cup half-and-half
• 1 (10 3/4 ounce) can cheddar cheese soup
• 3 cups shredded cheddar cheese
• 1 cup beer (golden or dark amber)
• 23 cup half-and-half
• 1 tablespoon Worcestershire sauce
• 2 teaspoons frank's original hot sauce
• 1 teaspoon nutmeg
• 12 teaspoon salt
• 14 teaspoon pepper
• shredded cheese
• hot sauce

1. In a large Dutch oven melt butter over medium heat.
2. Add onion powder and garlic and saute until garlic is nicely browned, being careful not to burn it (about 2-3 minutes).
3. Stir in the flour and blend well with the butter/garlic mixture.
4. Slowly add half and half stirring well until smooth.
5. Stir the can of soup into the flour mixture, mixing well.
6. Add the shredded cheese and stir.
7. As cheese begins to melt, add the beer and mix until blended.
8. Add additional beer or half and half to thin if desired.
9. Stir in the Worcestershire Sauce, hot sauce and nutmeg.
10. Add salt and pepper (more or less than listed as desired).
11. Keep soup at a low simmer until served - do not allow to boil!
12. Serve with extra shredded cheese and hot sauce as garnish if desired.

butter, onion powder, garlic, flour, cheddar cheese soup, cheddar cheese, worcestershire sauce, nutmeg, salt, pepper, cheese, hot sauce

Taken from www.food.com/recipe/cheese-and-beer-soup-274629 (may not work)