Ingredients
3 tablespoons butter3 tablespoons all-purpose flour2 cans (14-1/2 ounces each) chicken broth2 cups coarsely chopped broccoli3/4 cup chopped carrots1/2 cup chopped celery1 small onion, chopped1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon dried thyme1 large egg yolk1 cup heavy whipping cream1-1/2 cups shredded Swiss cheese
Preparation
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.
