1 c. diced carrots
6 tbsp. butter
7 tbsp. flour
1 (46 oz.) can chicken broth
1/3 tsp. baking soda
1 1/2 c. shredded cheddar cheese
1 tbsp. parsley
1 c. diced celery
3/4 c. minced onion
2 1/3 tbsp. cornstarch
46 oz. milk (fill broth can)
Good sprinkle of paprika
Salt & pepper to taste

Cook carrots and celery until just tender. Melt butter and saute onions. Stir in flour and cornstarch, blending well. Slowly add chicken broth and milk, stirring until smooth. Add soda, vegetables and seasonings. Add cheese and blend well. Simmer for about 15 minutes. Add parsley. Serve hot with hot baked bread and salad.