Blue Cheese Soup

Directions

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.