Cream of any Vegetable Soup (Jean Ward)

3 cups chopped fresh or frozen vegetable (zucchini, broccoli, spinach, celery, etc)
1 cup chicken broth
3 tbsp butter or marg. 
1/4 cup flour
1 egg, beaten
salt and pepper to taste
1 cup milk
1 cup half and half

Put chopped vegetables and broth in a 3-qt pan.  Bring to boil; reduce heat.  Cover; simmer until vegetables are tender, 14-20 minutes.  Puree vegetables and liquid in blender or food processor.  Melt butter; add flour and stir until smooth.  Gradually stir in milk.  Bring to boil, stirring frequently.  Add opureed vegetable/liquid.

In small bowl, combine egg and half and half.  Gradually pour egg mixture into milk mixture, stirring contstantly.  cook over meduim-low heat, stirring frequently, until heated through, about 5 minutes.  Do NOT boil.  Season to taste with salt and pepper.  Makes 6 (1 cup) servings.