1/4 c. butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
1/4 c. flour
1 1/2 tbsp. cornstarch
1/8 tsp. baking soda
4 c. milk, at room temp.
4 c. chicken stock, at room temp.
1 lb. processed cheese, cut in pieces
1 tsp. salt
1 tbsp. parsley
Dash of cayenne pepper (optional)
Dash of paprika (optional)

Melt butter in heavy saucepan. Saute vegetables until tender. Stir in flour and cornstarch; cook until bubbly. Add stock and milk gradually, blending into a smooth sauce. Add soda and cheese pieces; stir until thickened. Season with salt and pepper. Add parsley. Before serving, heat thoroughly in double boiler; do not boil. Garnish with paprika. (Leftover cooked onion, celery, or carrots may be used.)