Mexican Cheese Soup - cooking recipe

Ingredients

1/2 c. finely chopped onion
1/2 c. shredded carrots
1/2 c. thinly sliced celery
1/3 c. butter or margarine
1/3 c. flour
1 tsp. paprika
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 (14 1/2 oz.) can chicken broth
1 c. milk
1/2 tsp. liquid smoke
1 c. shredded Cheddar cheese
canned chopped green chilies
tortilla chips (nacho cheese)

Preparation

In a medium saucepan cook onion, carrots and celery in butter or margarine until tender.
Stir in flour, paprika, dry mustard and Worcestershire sauce until blended.
Add chicken broth and milk. Stir over medium heat until mixture thickens and bubbles.
Stir in liquid smoke.
Reduce heat to very low, then stir in cheese. Simmer 10 minutes.
Ladle soup in bowls; top soup with chopped chilies and 4 or 5 tortilla chips.
Makes 4 servings.