3 tbsp. butter
1 sm. onion, finely chopped
1 sm. clove garlic, finely chopped
3 tbsp. flour
2 cans (13 3/4 oz. each) chicken broth
1/2 c. water
2 pkgs. (10 oz. each) frozen chopped broccoli, thawed
1/4 tsp. leaf thyme, crumbled
1/4 tsp. white or black pepper
1 c. heavy cream
1 egg yolk
1 1/2 c. shredded Swiss cheese

Melt butter in large saucepan. Add onion and garlic and saute over medium-low heat until onion is tender. Sprinkle flour over and cook, stirring constantly, 3 minutes. Gradually add broth and water, stirring constantly. Bring to boiling, stirring frequently. Add broccoli, thyme and pepper. Cover and simmer 3 to 5 minutes until broccoli is tender.

Stir together cream and egg yolk until blended. Stir a little soup into cream mixture; return to saucepan, stirring to blend. Add cheese; cook, stirring, until smooth and blended; do not let boil. Serves 6.