Cheesy Vegetable Soup


3tablespoons butter
3tablespoons all-purpose flour
2cans (14-½ ounces each) chicken broth
2cups coarsely chopped broccoli
¾cup chopped carrots
½cup chopped celery
1small onion, chopped
½teaspoon salt
¼teaspoon garlic powder
¼teaspoon dried thyme
1egg yolk
1cup heavy whipping cream
1-½cups (6 ounces) shredded Swiss cheese


In a heavy 4-qt. saucepan, melt butter; add 
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).