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| 1/2 Tasse | all-purpose flour |
| 1/3 Tasse | butter |
| 10 Milliliter | garlic pressed |
| 1 Esslöffel | onion grated |
| 1 Teelöffel | Worcestershire Sauce |
| 1/2 Teelöffel | mustard dry |
| 1 Prise | white pepper |
| 3 Tasse | chicken broth |
| 1 1/2 Tasse | Half-and-half |
| 1 Tasse | beer |
| 1 x ca. 450 g | Cheddar sharp, shredded |
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Lightly spoon flour into measuring cup; level off. In large saucepan, melt butter; stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well. Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly. Add cheese; stir until melted.
Heat gently, stirring often, but do not allow to boil. Serve with croutons. Serves 6 to 8.
Carol/Colleyville, Tx
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