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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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! 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:
1. 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.
2. 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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