Chili Cheese Soup

Ingredients

• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, shredded
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 teaspoons ground mustard
• 2 teaspoons paprika
• 3 teaspoons Worcestershire sauce
• 2 (14.5 ounce) cans chicken broth
• 3 cups milk
• 2 (4 ounce) cans chopped green chilies
• 1/2 teaspoon liquid smoke (optional)
• 1 (16 ounce) jar process cheese sauce

Directions

1. In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.