Blue Cheese Soup

2 tablespoons Butter
1/2 cup each finely chopped -onion, celery, carrot
1 teaspoon Minced garlic
1/3 cup Flour
2 teaspoon Cornstarch
3 cups Chicken stock
1/2 lb Each Stilton and Cheddar, -crumbled
1/8 teaspoon Baking soda
1 cup Cream, heavy or light, -as desired
1/3 cup Dry white wine, if desired
Salt, to taste
Dash of cayenne
1/4 teaspoon Freshly ground black pepper -(or white, for appearances)
1 Bay leaf
1/4 cup chopped fresh parsley, -for garnish

Melt the butter, add the onion, celery, carrot, and garlic. Cook until tender, about 8 minutes.

Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes. Add the stock, the two cheeses, baking soda, cream, and wine. Stir and blend until smooth and thickened.

Add salt, cayenne, pepper, and bay leaf. Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf.

Test for consistency. May be thinned with a little milk or wine if too thick. Garnish with the parsley and serve.

AUTHOR: Bev