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
1 sm. clove garlic, minced
1/4 tsp. thyme, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 c. heavy cream (can use lighter cream)
1 egg yolk
1 1/2 c. shredded American cheese

Melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually add broth, bring to a boil, stirring. Add next 8 ingredients, cover, simmer 8 minutes or until vegetables are tender. Blend cream and egg into several tablespoons of soup. Return to soup. Cook, stirring until thickened. Add cheese.