1 large onion, peeled and chopped
2 garlic cloves, minced
1 tablespoon butter, or bacon grease
2- 12oz bottle of Irish style lager (or lager of your choice)
32 oz chicken broth
14 oz Irish cheese, shredded (or Cheddar cheese or your choice)
14 oz low fat cream cheese, cut into cubes
2 tablespoons cornstarch
1 1/2 tablespoons Dijon mustard
Garnish: Crumbled bacon and chive

1. Set a large sauce pan over medium heat. Add the butter, onions, and garlic, and saute for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.

2. Pour the onion mixture back into the sauce pan, and add the remaining broth and both bottles of beer. Bring to a boil.

3. Toss the shredded Irish (cheddar) cheese with corn starch. Add the shredded cheese, cream cheese and dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. whisk until the soup is completely smooth and slightly thickened about 10 minutes. Salt and pepper to your taste. Serve as it is or garnish with bacon and chive.

**Soup can be served in a bread bowl. Bread bowls baked fresh at Neville's Superette**

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