50+ Friends Club Cookbook
Soups and Sandwiches
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Cheesy Vegetable Soup
From the Kitchen of: Bonnie
Source: Taste of Home
| 3 |
tbsps. |
butter or margarine |
| 3 |
tbsps. |
all-purpose flour |
| 2 |
cans (14-1/2 oz. each) |
chicken broth |
| 2 |
cups |
coarsely chopped broccoli |
| 3/4 |
cup |
chopped carrots |
| 1/2 |
cup |
chopped celery |
| 1 |
small |
onion, chopped |
| 1/2 |
tsp. |
salt |
| 1/4 |
tsp. |
garlic powder |
| 1/4 |
tsp. |
dried thyme |
| 1 |
|
egg yolk |
| 1 |
cup |
whipping 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.
Yield: 9 - 10 servings (about 2 1/2 quarts).