3 tbsp. butter
3 tbsp. flour
4 c. chicken broth (canned is fine, low-salt is best)
2 c. coarsely chopped broccoli
3/4 c. chopped carrots
1/2 c. chopped onion
1 clove garlic, minced
1/4 tsp. thyme, crushed or ground
1/8 tsp. pepper
Salt to taste
1 c. heavy cream or half & half
1 egg yolk
1 1/3 c. Jarlsberg cheese, grated

1. Melt butter in a large, heavy saucepan. Add flour and cook for several minutes, stirring constantly. Remove from heat.

2. Gradually blend in broth, return to heat and bring to a boil, stirring.

3. Add next 7 ingredients. Cover, simmer 10 minutes or until vegetables are tender.

4. Blend cream and egg together in a small bowl. Gradually blend in several tablespoonfuls of soup. Return to the soup and cook, stirring, until thickened. Blend in cheese. Serves 6.