To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Ingredients
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, shredded
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 2 teaspoons ground mustard
- 2 teaspoons paprika
- 3 teaspoons Worcestershire sauce
- 2 cans (14-1/2 ounces each) chicken broth
- 3 cups whole milk
- 2 cans (4 ounces each) chopped green chiles
- 1/2 to 1 teaspoon Liquid Smoke, optional
- 1 jar (16 ounces) cheese dip
Directions
- 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.
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