Heat milk in a double boiler until warm, not boiling. When milk is steaming, add chicken bouillon, Worcestershire, and Tabasco.
Cook off bacon until brown, not crisp, add onion and sauté. Add corn starch that has been blended with two (2) cups of reserved milk. Stir until cornstarch has been cooked into soup. (thick) Add cheese, beer, and garnish with parsley.