2 tbsp. butter
Dash of cayenne
1/2 c. each - onion, celery, carrot
1 bay leaf
1 tsp. minced garlic
1/4 c. parsley (for garnish)
1/3 c. flour
2 tsp. cornstarch
3 c. chicken broth or homemade stock
1/2 lb. each Stilton and Cheddar, crumbled
1/8 tsp. baking soda
1 c. cream, heavy or light
1/3 c. white wine

Melt butter in 4 quart pan - add onions, celery, carrots, garlic and cover. Sweat until wilted - about 8 minutes. Stir in flour and cornstarch. Cook until bubbly - 2 minutes. Pour in stock. Add the 2 cheeses, baking soda, cream and wine. Blend until smooth and thickened. Add cayenne, black pepper and bay leaf. Simmer over low heat 8-10 minutes. Remove bay leaf. If soup is too thick - thin with a little milk.