Ingredients
1 large onion, chopped2 celery ribs, chopped2 medium carrots, shredded1/2 cup butter, cubed1/2 cup all-purpose flour2 teaspoons ground mustard2 teaspoons paprika3 teaspoons Worcestershire sauce2 cans (14-1/2 ounces each) chicken broth3 cups whole milk2 cans (4 ounces each) chopped green chiles1/2 to 1 teaspoon Liquid Smoke, optional1 jar (16 ounces) cheese dip
Preparation
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 chiles and, if desired, Liquid Smoke. Stir in cheese dip until melted.
