3 tbsp. butter
3 tbsp. flour
2 cans (14 1/2 oz. ea.) chicken broth
2 c. coarsely chopped broccoli
3/4 c. diced carrots
1/2 c. chopped celery
1 sm. onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1 egg yolk
1 c. heavy cream
1 1/2 c. (6 oz.) shredded Swiss cheese

Melt butter in heavy 4 quart saucepan, add flour. Cook and stir until thick and bubbly, remove from heat. Gradually blend in broth. Add next 7 ingredients, return to heat and bring to a boil. Reduce heat. Simmer and cover for 20 minutes or until vegetables are tender. In small bowl blend egg yolk and cream. Gradually blend in several tablespoons hot soup. Return all to saucepan, stirring until slightly thickened. Simmer another 20 minutes. Stir in cheese and heat over medium heat until cheese is melted.