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.