3 tbsp. butter
3 tbsp. flour
4 c. chicken broth
2 c. chopped broccoli
1 c. chopped carrots
1/2 c. chopped celery
1 c. chopped onion
Minced garlic
1/4 tsp. thyme
1 c. milk
1 egg
1 1/2 c. shredded Jarlsberg
Salt & pepper

Melt butter in large heavy saucepan. Add flour and cook several minutes, stirring. Blend in broth and bring to boil, stirring. Add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper. Cover and simmer 8-10 minutes or until veggies are crisp-tender. Blend cream and egg. Blend in several tablespoons broth. Return to soup and cook, stirring until thickened. Blend in cheese. Serve with toasted bread. This is a quick, hearty soup for a cold night.