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Cheesy Vegetable Soup

 Cheesy Vegetable Soup
My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!
8-10 ServingsPrep: 10 min. Cook: 45 min.

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 cans (14-1/2 ounces each) 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 whipping cream
  • 1-1/2 cups (6 ounces) shredded Swiss cheese

Directions

  • In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the
  • broth. Bring to a boil. Cook and stir for 2 minutes or until
  • thickened. Add next seven ingredients; 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 until melted. Yield: 8-10 servings (2-1/2 quarts).

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Cheesy Vegetable Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 202 calories, 17 g fat (11 g saturated fat), 78 mg cholesterol, 380 mg sodium, 6 g carbohydrate, 1 g fiber, 7 g protein.