In a medium skillet, saute garlic in 2 tablespoons butter. Add onion, scallions and mushrooms and cook until soft. Set aside.
In a large pot, melt remaining butter. Add flour and cook over low heat until golden brown, about 5 to 8 minutes. Whisk beer into mixture and cook until thick and smooth.
Combine chicken broth and milks and pour slowly into beer mixture. Cook until thick and smooth. Add vegetable mixture, 1/2 of feta cheese, Parmesan cheese, thyme, basil, Worcestershire, salt and peppers. Simmer for 10 to 15 minutes. Serve garnished with basil and remaining feta cheese.
Note: Feta cheese, made from sheep's or goat's milk, is cured in brine. Rinse in cold water to "tone down" the salty taste.
Serves: 8- 10