1/4 c. butter
1/2 c. onion, finely chopped
1/2 c. carrots, finely chopped
1/2 c. celery, finely chopped
1/4 c. flour
1 1/2 tbsp. cornstarch
1 qt. chicken stock
1 qt. chicken stock
1 qt. half & half
1/8 tsp. baking soda
2 1/2 c. sharp Cheddar cheese
Salt and pepper to taste
2 tbsp. parsley, finely chopped
1 onion, chopped

Melt butter in large heavy saucepan. Add onion, carrot, and celery; saute. Slowly stir in flour and cornstarch. Gradually add chicken stock and half & half; stir constantly over low heat until smooth and thick. Add soda. Stir in cheese until melted. Season. Serve in individual crocks garnished with parsley for color. Do not overcook.