Autumn Garden Cheese Soup - cooking recipe

Ingredients

3 Tbsp. butter or margarine
3 Tbsp. flour
4 c. chicken broth
1 c. coarsely chopped broccoli
1 c. coarsely chopped cauliflower
3/4 c. chopped carrots
1/2 c. chopped celery
1/4 c. chopped onion
1 clove garlic, minced
1/4 tsp. ground thyme
1 c. heavy cream
1 egg yolk
1 1/2 c. shredded cheese (Cheddar, Swiss)
1 medium onion
1 Tbsp. olive oil
1/4 to 1/2 c. pine nuts
4 c. vegetable stock or meat stock (if not available, 4 c. water to onions and pine nuts will make stock)
2 c. any sweet root vegetables, chopped up (carrots, parsnips, rutabaga, kohlrabi, any combination or all)
tamari
soy sauce or salt or seaweed powder
basil
tarragon

Preparation

Saute 1 medium onion until lightly browned in 1 tablespoon olive oil.
Add 1/4 to 1/2 cup pine nuts to skillet of onions and stir rapidly, taking special care not to burn them.
Lift the skillet off the burner and shake as they begin to brown.
Use either a vegetable stock made from water leftover from boiling vegetables in a previous meal or a meat stock from a previous meal or foul dish.
(If you are in a hurry, just use 2 to 4 cups of water and let the onions and pine nuts form most of the flavor.)