In a large, heavy saucepan, melt butter. Add flour and cook several minutes,
stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and
add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper which have
been mixed. Cover and simmer 8 minutes until vegetables are tender.
Blend cream and egg. Gradually blend in several teaspoons of soup. Return to
soup and cook, stirring until thickened, and blend in cheese.