1/2 c Finely chopped onion 1 Garlic clove 1 tb Parkay spread stick 1 lb Velveeta cubed 3/4 c Milk 1/2 c Beer 1/4 ts Worchestershire sauce Few drops hot pepper sauce Green onion slices (option) Cook and stir onion and garlic in spread in large saucepan on medium-high heat until tende. Reduce heat to medium-low. Add Velveeta, milk, beer, worchestershire sauce and hot pepper sauce. Cook, stirring constantly, 5 minutes or until velveeta is melted and soup is hot. Pour into 4 serving bowls; sprinkle with sliced green onion.
| 
