CHILI CHEESE SOUP

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 tsp. ground mustard

2 tsp. paprika

2 tsp. Worcestershire sauce

2 cans (14½ oz. each) chicken broth

3 cups milk

2 cans (4 oz. each) chopped green chilies

1/2 to 1 tsp. Liquid Smoke, optional

1 jar (16 oz.) process cheese sauce

In a Dutch oven, sauté 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.

Can be served as a soup or over rice as a sauce.