4 c. chicken broth
1/4 c. carrots, shredded
2 tbsp. water cress
2 tbsp. butter
1/4 c. chopped onions
3 tbsp. flour
3/4 tsp. Coleman's dry mustard
3/4 tsp. paprika
Cayenne pepper to taste
1 tsp. salt
1 qt. milk
8 oz. Cheez Whiz
1 tsp. Worcestershire sauce

Bring chicken broth and carrots to a boil. Let simmer 15 to 20 minutes. Add water cress; let simmer 10 to 15 minutes more.

Make a thin cream sauce of butter, onions, flour, dry mustard, paprika, salt, cayenne, and milk. Add Cheez Whiz. Add Worcestershire sauce.

Blend into chicken broth. Simmer and serve.