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Cheesy Vegetable Soup |
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Serves: 8 Print this RecipeAmy Sibra, Big Sandy, Montana 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 (14 1/2-ounce) cans chicken broth 2 cups coarsely chopped broccoli 3/4 cup chopped carrots 1/2 cup chopped celery 1 small onion, chopped 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 1 egg yolk 1 cup heavy cream 1-1/2 cups (6 ounces) shredded Swiss cheese Melt butter in a heavy 4-qt. saucepan; add flour. Cook and stir until thick and bubbly; remove from the heat. Gradually blend in broth. Add next seven ingredients; return to the heat and bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat over medium until melted. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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