Blue Cheese Soup Recipe

• 2 Tbsp. Butter
• 1/2 c. Each finely minced onion, celery, carrot
• 1 tsp Chopped garlic
• 1/3 c. Flour
• 2 tsp Cornstarch
• 3 c. Chicken stock
• 1/2 lb Each Stilton and Cheddar, crumbled
• 1/8 tsp Baking soda
• 1 c. Cream, heavy or possibly light, as desired
• 1/3 c. Dry white wine, if you like Salt, to taste Dash of cayenne
• 1/4 tsp Freshly grnd black pepper (or possibly white, for appearances)
• 1 x Bay leaf
• 1/4 c. Shopped fresh parsley, for garnish

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

butter, onion, garlic, flour, cornstarch, chicken, cheddar, baking soda, cream, white wine, freshly grnd black pepper, bay leaf, fresh parsley

Taken from cookeatshare.com/recipes/blue-cheese-soup-87449 (may not work)