Ingredients
- 1 garlic clove
- 1 parkay spread stick
- 1 velveeta cubed
- 180 ml milk
- 120 ml beer
- 60 gr onion (finely chopped)
- 1 ml 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.
