Cayenne Pepper Cheese Soup

• 1/3 cup finely chopped carrot
• 1/3 cup finely chopped celery
• 1 cup thinly sliced green onion
• 2 cups water
• 1 medium onion, chopped
• 3/4 cup butter
• 1 cup flour, plus
• 2 tablespoons flour
• 4 cups milk
• 4 cups chicken broth
• 1 (15 1/2 ounce) jar salsa con queso (tostitos restaurant style cheese dip)
• 1/8 teaspoon cayenne pepper, to taste
• salt and pepper
• 1 tablespoon prepared mustard

1. In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
2. In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
3. In a large dutch oven, bring milk and broth to a boil.
4. Whisk in onion/flour mixture.
5. Add cheese dip, cayenne pepper, salt, pepper and mustard.
6. Slowly stir in carrots, celery, green onions and cooking liquid.
7. Bring to a boil, serve immediately.

carrot, celery, green onion, water, onion, butter, flour, flour, milk, chicken broth, queso, cayenne pepper, salt, mustard

Taken from www.food.com/recipe/cayenne-pepper-cheese-soup-33039 (may not work)