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2 tablespoons butter1/2 cup chopped onion1/4 cup each diced carrot and celery1/4 cup flour1/4 teaspoon baking soda2 cups milk1 can (14 1/2 ounces) chicken broth2 cups (8 ounces) Wisconsin sharp cheddar cold pack cheese1 teaspoon crushed red pepperChopped parsley
In saucepan melt butter. Add onion, carrot and celery; cook until tender. Stir in flour; cook and stir 2 to 3 minutes until bubbly. Stir in soda. Gradually stir in milk and broth. Bring to a boil; reduce heat and simmer, stirring, until mixture thickens slightly, 10 to 15 minutes. Add cheese and red pepper; stir just until melted and well blended. Garnish with parsley.
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