2 tb Butter
1/2 c  Each finely chopped
-onion, celery, carrot
1 ts Minced garlic
1/3 c  Flour
2 ts Cornstarch
3 c  Chicken stock
1/2 lb Each Stilton and Cheddar,
-crumbled
1/8 ts Baking soda
1 c  Cream, heavy or light,
-as desired
1/3 c  Dry white wine, if desired
Salt, to taste
Dash of cayenne
1/4 ts Freshly ground black pepper
-(or white, for appearances)
1    Bay leaf
1/4 c  Shopped fresh parsley,
-for garnish

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.