1 c. finely chopped onion
1 c. shredded carrot
1 c. thinly sliced celery
2/3 c. butter
2/3 c. flour
2 tsp. dry mustard
2 tsp. Worcestershire sauce
1 tsp. liquid hickory smoke
2 (14 1/2 oz.) Swanson's chicken broth
2 c. milk
1 (8 oz.) jar Cheez Whiz with jalapeno peppers
1 (8 oz.) jar Cheez Whiz
1 c. loosely packed shredded Monterey Jack

In a medium large saucepan, cook on low heat with lid on, the onion, carrot and celery in butter until tender. Stir in flour, dry mustard, Worcestershire sauce and liquid smoke. Add chicken broth slowly, stirring; then the milk. Stir over medium heat until mixture thickens and bubbles. Reduce heat to very low. Add cheese. Stir well and simmer 10 minutes, stirring. Makes 8 servings.