2 Tbsp. butter
1/2 cup each finely chopped: onion, celery, carrot
1 Tbsp. Litehouse®-Freeze Dried Garlic
1/3 cup flour
2 tsp cornstarch
3 cups chicken stock
1/2 lb. Litehouse® Idaho Bleu Cheese Crumbles (2-4 oz. containers)
1/8 tsp baking soda
1 cup cream, heavy or light, as desired
Salt, to taste
Dash of cayenne pepper
1/4 teaspoon freshly ground black pepper or to taste
1 Bay leaf
1/4 cup chopped 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, cheese, baking soda, and cream. 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
if too thick. Garnish with the parsley and serve.
