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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|Serving Size: 1 Recipe (1902g)|
|Recipe Makes: 1|
|Calories from Fat: 1345 (63%)|
|Amt Per Serving||% DV|
|Total Fat 149.4g||199 %|
|Saturated Fat 88.5g||443 %|
|Monounsaturated Fat 44.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 435.2mg||134 %|
|Sodium 5561.5mg||192 %|
|Potassium 2356.9mg||62 %|
|Total Carbohydrate 102.9g||30 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 100.5g|
|Protein 92.8g||133 %|
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Calories per serving: 2142
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