3 tbsp. butter
3 tbsp. flour
4 c. chicken broth
2 c. coarsely chopped broccoli
3/4 c. chopped carrots
1/2 c. chopped celery
1 sm. onion, chopped
1 sm. clove garlic, minced
1/4 tsp. thyme, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 c. heavy cream
1 egg yolk
1 1/2 c. shredded 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 minutes until vegetables are tender. Blend cream and egg. Gradually blend in several tablespoons soup. Return to soup and cook; stirring, until thickened. Blend in cheese. Serve. Makes 6-8 servings.