Sarasota's Beer Cheese Soup

Step 1: Base ... Add the butter to a large pot, and bring to medium heat; then add in the onions, garlic, red pepper flakes, a pinch of salt and pepper - and, saute for 3-4 minutes, stirring often, so the garlic doesn't burn. You want onion mix tender. Note: It is also very important to finely chop the onion, and mince the garlic.

Step 2: Add in the beer, broth, 1/2 of the half and half, mustard, worcestershire, and bring to a light boil - NOT a rolling boil.

Step 3: Cheese ... Remove from the heat and slowly add the cheese, continually stirring until the cheese is melted. Note: Sometimes a pre-shredded cheese can separate during cooking - they have quite of preservatives; so, grating your own cheese is really the way to go, if possible. Season with salt and pepper, to taste; and, a couple of dashes of hot sauce. You can always add more later.

Step 4: Finish ... Once the cheese is melted; return to the medium heat; mix the remaining broth and cornstarch together to create a slurry, and, slowly add it to the soup. Cook another minute or two, and the soup will thicken right up. As soon as the soup thickens, turn off the heat; and, dtir in the chives.

Step 5: Serve ... Garnish with pretzels. Now, they have those wonderful pretzel thins or rounds which are perfect to use. But I often just lightly "crunch" up a few pretzels that I have on hand. Bacon, pumpernickel or plain croutons are also nice garnishes. ENJOY!