Cheese Soup

• 1/4 c. butter
• 1/2 c. diced onion
• 1/2 c. diced carrots
• 1/2 c. diced celery
• 1/4 c. flour
• 1 1/2 Tbsp. cornstarch
• 4 c. chicken stock
• 4 c. milk
• 1/8 tsp. baking soda
• 1 lb. Velveeta cheese or cheese of choice
• 1 tsp. salt and pepper
• 1 Tbsp. parsley (dried)
• dash of cayenne pepper
• paprika for garnish

1. Melt butter in heavy saucepan.
2. Saute diced onion, diced carrots and diced celery until tender.
3. Stir in flour and cornstarch.
4. Cook until bubbly.
5. Gradually add chicken stock (room temperature) and milk (room temperature).
6. Blend into smooth sauce.
7. Add baking soda and cheese (cut into pieces).
8. Stir until thickened; season with salt and pepper.
9. Add parsley and cayenne pepper.
10. Garnish with paprika.

butter, onion, carrots, celery, flour, cornstarch, chicken stock, milk, baking soda, velveeta cheese, salt, parsley, cayenne pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046944 (may not work)