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.

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