Melt butter in large soup pot over medium heat.

Add in carrots, celery, and onion and sauté 5 minutes or until softened.

Stir in flour, salt, pepper, and dry mustard.

Slowly add chicken broth and half & half and stir to combine.

Add beer and cook, stirring, over medium-high heat 5-10 minutes or until soup is thickened.

Remove from heat and stir in shredded cheese and Worcestershire sauce.

Garnish with bacon, scallions, or additional shredded cheese as desired.

*If soup is too thick, add a small amount of broth to ready desired consistency.