This beer-based, yummy soup is perfect for the boys on a day of football.
Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.
Per Serving: 659 calories; protein 26.3g; carbohydrates 24.8g; fat 48.1g; cholesterol 149mg; sodium 684.5mg.