Freshly ground black pepper (or white, for appearances)
1
Bay leaf
1/4
c
Shopped fresh parsley, for garnish
INSTRUCTIONS
Melt the butter, add the onion, celery, carrot, and garlic. Cook until
tender, about 8 minutes.
Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes.
Add the stock, the two cheeses, baking soda, cream, and wine. Stir and
blend until smooth and thickened. Add salt, cayenne, pepper, and bay leaf.
Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf.
Test for consistency. May be thinned with a little milk or wine if too
thick. Garnish with the parsley and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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