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

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