Creamy Vegetable Soup

• 4 c. Swanson's chicken broth
• 3 c. water
• 2 c. finely diced celery
• 2 c. grated carrots
• 2 c. tiny broccoli florets
• 1/2 c. finely chopped onions
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. flour
• 2 c. Fontina cheese, shredded
• 1/2 c. milk
• 2 egg yolks, slightly beaten
• dash of cayenne pepper
• parsley

1. Combine broth and water in a large kettle and bring to a boil. Add vegetables and cook until just tender.
2. Strain, reserving liquid.
3. Set vegetables aside.
4. Return liquid to kettle. Blend butter into flour.
5. Add a little of the liquid to make a smooth paste.
6. Stir into liquid and cook briefly.
7. Reduce heat; add cheese, milk and pepper.
8. Beat a little of the liquid into the yolks and add to soup.
9. Return vegetables to soup and heat but do not boil.
10. Sprinkle parsley on top of soup in bowls.
11. Serves 8 to 10.

chicken broth, water, celery, carrots, broccoli florets, onions, butter, flour, fontina cheese, milk, egg yolks, cayenne pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20507 (may not work)