Three-Cheese Beer Cheese Soup
In a large saucepan over medium heat, melt butter; cook carrots, onion, green onion and garlic until softened, (about 10 min.). Whisk in flour and mustard; cook 1 min. Pour in broth, beer, cream and potatoes. Bring soup to a boil; reduce to simmer. Gradually add Cheddar cheeses, stirring until melted. Stir in bacon, Parmesan, hot sauce and Worcestershire; season to taste and serve immediately.