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 chilies and Liquid Smoke if desired. Stir in cheese sauce until melted. Yield: 10 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.95 Kcal (929 kJ) | ||
| Calories from fat | 89.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Cholesterol | 26.79mg | 9% | |
| Sodium | 145.43mg | 6% | |
| Potassium | 260.88mg | 6% | |
| Total Carbs | 27.6g | 9% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 1% | |
| Calcium | 116.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 124.57 Kcal (522 kJ) | ||
| Calories from fat | 50.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 15% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 9% | |
| Sodium | 81.63mg | 6% | |
| Potassium | 146.42mg | 6% | |
| Total Carbs | 15.49g | 9% | |
| Sugars | 3.38g | 24% | |
| Dietary Fiber | 0.7g | 5% | |
| Protein | 2.65g | 9% | |
| Vitamin C | 9.3mg | 28% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 65.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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