1/2 c. butter
1/2 c. diced celery
1/4 c. flour
1 lb. processed cheese, cubed
1 tbsp. dried parsley
4 c. milk, room temp.
1/8 tsp. baking soda
1 tsp. pepper
1/2 c. diced onion
1/2 c. diced carrots
4 c. chicken broth, room temp.
Paprika for garnish
3 1/2 tbsp. cornstarch
1/8 tsp. cayenne pepper
1 tsp. salt

Melt butter in saucepan. Saute vegetables until tender, about 15 minutes. Stir in flour and cornstarch. Cook until bubbly, 2 minutes or so. Add broth and milk slowly, blending into a smooth sauce. Add baking soda and cheese cubes. Stir until thickened, about 10 minutes. Season with salt and pepper. Add cayenne pepper and parsley. Before serving, heat if necessary and sprinkle with paprika.