Blue Cheese Soup

• 2 tablespoons butter
• 1/2 cup onions finely chopped
• 1/2 cup celery finely chopped
• 1/2 cup carrots finely chopped
• 1 teaspoon garlic minced
• 13 cup flour, all-purpose
• 2 teaspoons cornstarch
• 3 cups chicken broth
• 1/2 pound blue cheese crumbled
• 1/2 pound cheddar cheese crumbled
• 18 teaspoon baking soda
• 1 cup cream heavy or light, as desired
• 13 cup white wine dry, if desired
• 1 x salt to taste
• 1 dash cayenne pepper
• 1/4 teaspoon white pepper or white, freshly ground
• 1 each bay leaves
• 1/4 cup parsley leaves snipped fresh, for garnish

1. Melt the butter, add the onion, celery, carrot, and garlic.
2. Cook until tender, about 8 minutes.
3. Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes.
4. Add the stock, the two cheeses, baking soda, cream, and wine.
5. Stir and blend until smooth and thickened.
6. Add salt, cayenne, pepper, and bay leaf.
7. Bring to a slow boil and let simmer 8 to 10 minutes.
8. Remove the bay leaf.
9. Test for consistency.
10. May be thinned with a little milk or wine if too thick.
11. Garnish with the parsley and serve.

butter, onions, celery, carrots, garlic, flour, cornstarch, chicken broth, cheddar cheese, baking soda, cream heavy, white wine, salt, cayenne pepper, white pepper, bay leaves, parsley

Taken from recipeland.com/recipe/v/blue-cheese-soup-5524 (may not work)