|3||tablespoons all-purpose flour|
|2||cans (14-½ ounces each) chicken broth|
|2||cups coarsely chopped broccoli|
|¾||cup chopped carrots|
|½||cup chopped celery|
|1||small onion, chopped|
|¼||teaspoon garlic powder|
|¼||teaspoon dried thyme|
|1||cup heavy whipping cream|
|1-½||cups (6 ounces) shredded Swiss cheese|
flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted. Yield: 8-10 servings (2-1/2 quarts).