1/2 c. finely diced onion
1/2 c. finely diced carrots
1/2 c. finely diced celery
1/4 c. butter
1/4 c. flour
1 1/2 tbsp. cornstarch
1 qt. chicken broth
1 qt. milk
1/8 tsp. baking soda
8 oz. grated processed cheese or gouda, Monterey Jack or cheddar
Salt & pepper
2 tbsp. parsley, chopped fine

Simmer vegetables in chicken broth until they are tender. In soup pot, melt butter. Add flour and cornstarch. Cook until bubbly. Add broth, along with vegetables and milk to make a smooth sauce. Stir frequently. Add soda and cheese. Season with salt and pepper. Add parsley a few minutes before serving. Do not boil.