Melt butter, add onion, carrot, celery - cook until soft. 7 to 9 minutes. Add the garlic.

Stir in flour - cook 2-minutes.

Whisk broth, milk, beer into mixture to just a boil. Reduce to medium heat and simmer for 20-minutes. I used an electric pressure cooker and cooked on "soup" for 20-minutes.

Off heat, puree soup, return to heat.

Toss cheese with cornstarch.

Whisk cheese into mixture, one hand full at a time, let melt before next hand full. Whisk in cream cheese.

Off heat, stir in Dijon, Worchester, paprika. Season with salt & pepper and Tabasco to taste.