German Beer Cheese Soup

6 cups whole milk
2 12-ounce bottles German beer
24 ounces Velveeta or processed cheese spread
1 10-ounce can chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 cup cornstarch

Parmesan cheese
Chopped fresh parsley
 

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.

This delicious soup is great on a cold winter night.