In a large soup pot, combine milk and 2 cups beer. Cook over
a low heat until thoroughly heated, stirring constantly. Add
cheese spread, chicken broth, Worcestershire sauce, and mustard.
Cook over low heat until thoroughly heated, stirring constantly.
Combine cornstarch and remaining beer, mixing well. Add to cheese
mixture and simmer, stirring constantly, until thickened, but do not
boil. Serve in soup bowls topped with Parmesan cheese and parsley.
Yield: Four quarts.