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Canadian Cheese Soup

1/2 c. butter
1/2 c. each, finely chopped onions, carrots, celery
1/2 c. flour
2 tbsp. cornstarch
1 qt. chicken stock
1 qt. warm to lukewarm milk
1/8 tsp. soda
1 c. grated cheddar cheese
Salt and pepper to taste
2 tbsp. parsley, finely chopped

Melt butter in large pot. Add onions, carrots and celery, and saute until soft. Add flour and cornstarch and stir well. Add chicken stock and warmed milk. Cook, stirring constantly until mixture has velvet texture, and thickens. Add soda and cheese and stir until blended. Season with salt and pepper. Add parsley a few minutes before serving time. Serves 10 to 12. Freezes well.

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