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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.