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| CHILI CHEESE SOUP | |||
| Yields about 10 servings | |||
| 1 large onion, chopped 2 celery ribs, chopped 2 med. carrots, shredded 1/2 cup butter or margarine 1/2 cup all-purpose flour 2 tsp. ground mustard 2 tsp. paprika 2 tsp. Worcestershire sauce 2 cans (14-1/2 oz. each) chicken broth 3 cups milk 2 cans (4 oz. each) chopped green chilies 1/2-1 tsp. Liquid Smoke, optional 1 jar (16 oz.) process cheese sauce |
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| 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. | |||