CHILI CHEESE SOUP

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
½ cup butter or margarine
½ 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
½ 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.