Chili Cheese Soup

• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, shredded
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 teaspoons ground mustard
• 2 teaspoons paprika
• 3 teaspoons Worcestershire sauce
• 2 cans (14-1/2 ounces each) chicken broth
• 3 cups milk
• 2 cans (4 ounces each) chopped green chilies
• 1/2 to 1 teaspoon Liquid Smoke, optional
• 1 jar (16 ounces) process cheese sauce

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.

onion, celery, carrots, butter, allpurpose, ground mustard, paprika, worcestershire sauce, chicken broth, milk, green chilies, liquid smoke, process cheese sauce

Taken from www.tasteofhome.com/recipes/chili-cheese-soup/ (may not work)