1/2 c. carrots, diced
1/2 c. celery, diced
4 1/2 c. chicken stock
1/2 c. zucchini, diced
2 tbsp. butter
2 tbsp. onion, finely chopped
1/2 c. flour
1 c. sharp Cheddar cheese, shredded
1/4 c. Parmesan cheese
10 drops hot sauce
Salt to taste
1/4 tsp. white pepper
1/2 c. dry white wine
1 1/2 c. cream
Parsley, chopped

Add carrots and celery to 1 1/2 cups chicken stock in saucepan. Bring to boil; cover and simmer 10 minutes. Add zucchini and simmer another 5 minutes.

Melt butter in a 4 or 5 quart saucepan over medium heat; add onion and saute until transparent. Blend in flour and cook 5 to 7 minutes, stirring constantly, being careful not to brown. Slowly stir remaining cups chicken stock into flour mixture, whisking over low heat, until sauce thickens. Add cheeses and stir until melted. Season with hot sauce, pepper and wine. Stir in cream. Garnish with parsley.