Ingredients
2 tablespoons finely chopped onion1/2 teaspoon butter2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted1 cup beer or nonalcoholic beer1 cup milk1 teaspoon Worcestershire sauce1/2 teaspoon dried parsley flakes1/4 teaspoon paprika3/4 pound process cheese (Velveeta), cubed
Preparation
In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).
