Ingredients

2 tablespoon butter
1/2 cup each finely chopped onion, celery,; carrot
1 teaspoon minced garlic
1/3 cup flour
2 teaspoon cornstarch
3 cup 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
1 salt, to taste
1 dash of cayenne
1/4 teaspoon freshly ground black pepper (or whi; te, for appearances)
1 bay leaf
1/4 cup shopped fresh parsley, for garnish

Procedure

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.
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