Try this recipe and add items to suit your whims:
# 1 tablespoon margarine
# 1/2 cup chopped onion
# 1 clove garlic, minced
# 1 teaspoon Worcestershire sauce
# 1 (12 fluid ounce) can or bottle beer
# 1 (14.5 ounce) can chicken broth
# 3 tablespoons cornstarch
# 3 tablespoons water
# 2 cups half-and-half cream
# 2 cups shredded Cheddar cheese
# In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in OPTIONAL INGREDIENTS* and heat through.
# In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
*OPTIONAL INGREDIENTS: Cooked cauliflower and/or broccoli florets; diced smoked sausage; diced, sauteed carrots and/or celery; or nne of these. Could also top with snipped parsley and/or chives.