*  Exported from  MasterCook  *

                             Blue cheese soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter
     1/2  cup           Each finely chopped -- onion, celery, carro
   1      teaspoon      Minced garlic
     1/3  cup           Flour
   2      teaspoons     Cornstarch
   3      cups          Chicken stock
     1/2  pound         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
                        Salt -- to taste
                        Dash of cayenne
     1/4  teaspoon      Freshly ground black pepper -- (or white, for appea
   1                    Bay leaf
     1/4  cup           Shopped fresh parsley -- for garnish

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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