Cayenne Pepper Cheese Soup - cooking recipe

Ingredients

1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1 cup thinly sliced green onion
2 cups water
1 medium onion, chopped
3/4 cup butter
1 cup flour, plus
2 tablespoons flour
4 cups milk
4 cups chicken broth
1 (15 1/2 ounce) jar salsa con queso (tostitos restaurant style cheese dip)
1/8 teaspoon cayenne pepper, to taste
salt and pepper
1 tablespoon prepared mustard

Preparation

In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
In a large dutch oven, bring milk and broth to a boil.
Whisk in onion/flour mixture.
Add cheese dip, cayenne pepper, salt, pepper and mustard.
Slowly stir in carrots, celery, green onions and cooking liquid.
Bring to a boil, serve immediately.