1HEAT BUTTER, SAUTE ONION UNTIL TENDER, BLEND IN FLOUR. GRADUALLY ADD MILK AND WATER. COOK, STIRRING CONSTANTLY UNTIL MIXTURES THICKENS AND BEGINS TO BOIL. REDUCE HEAT. ADD NEXT FOUR INGRED. AND STIR UNTIL CHEESE HAS MELTED. SPRINKLE WITH PARSELY. SERVE WITH CRACKERS.
Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...
