2 tbsp. butter
1/2 c. each finely chopped onion, carrot & celery
1 tsp. finely minced garlic
1/3 c. flour
2 tsp. cornstarch
3 c. chicken stock
1/2 lb. each Stilton & cheddar cheese
1/8 tsp. baking soda
1 c. heavy or light cream
1/3 c. dry white wine (opt.)
Salt (opt.)
Dash of cayenne
1/4 tsp. freshly ground black pepper
1 bay leaf
1/4 c. chopped fresh parsley or dusting of paprika, to garnish

Melt the butter in a 4 quart saucepan, add the onions, celery, carrot and garlic and cover. Sweat until wilted and tender, about 8 minutes.

Stir in the flour and cornstarch, cook until bubbly, about 2 minutes. Pour in the stock. Add the two cheeses, baking soda, cream and wine. Blend with a large wooden spoon until smooth and thickened. Add optional salt, cayenne, black pepper and bay leaf.

Bring to a lazy boil, and let simmer over very low heat for 8 to 10 minutes. Remove the bay leaf. The soup may be thinned with a little milk, if desired. Serve in heated bowls, garnish with either a sprinkling of finely chopped fresh parsley or a dusting of paprika. 8 servings.