3 tbsp. butter
3 tbsp. flour
4 c. chicken broth
2 c. chopped broccoli
3/4 c. chopped carrots
1 sm. onion, chopped
1 sm. clove garlic, chopped
1/4 tsp. crushed thyme
1/2 tsp. salt
1/2 tsp. pepper
1 c. heavy cream
1 egg yolk
1 1/2 c. Jarlsberg cheese

In large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring. Add next 8 ingredients. Cover; simmer 8 to 10 minutes until vegetables are tender. Blend together cream and egg separately. Slowly add several tablespoons soup to cream mixture. Return to soup and cook, stirring until thickened. Blend in cheese. Serve.