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Saute carrots, celery and onion in 5 tbsp butter. Then add 1/4 cup flour, 1 1/2 tbsp corn starch. Cook until bubbly like. Add 1 qt chicken broth, 1 qt milk, heat thoroughly then add 2 lbs velveeta cheese. After cheese has melted, add 1/8 tsp garlic powder and 1/8 tsp baking soda - salt pepper to tast. All cooking needs to be at medium to low heat to keep from scorching and sticking.
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