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.