Broccoli Cheese Soup

Ingredients

3T. Butter
3T flour
2 (14.5 oz) chicken broth
3 C. coarsely chopped broccoli
3/4 C. chopped carrots
1/2 C. chopped celery
1 sm. onion
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp. dried thyme
1C. heavy cream
1 1/2 C. swiss cheese

Method

Melt butter in heavy 4 qt sauce pan; add flour. Cook and stir until thick and bubbly. Remove from heat. Gradually blend in broth. Add next 7 ingredients; return to the heat and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. In a small bowl, blend 1 egg yolk and heavy cream. Gradually blend in several tablespoons hot soup; return to saucepan, stirring until slightly thickened. Simmer another 15 to 20 minutes. Stir in cheese and heat over medium heat until melted. Servings 8-12.


Recipe from Audrey Schepler