Ingredients

2 pounds of Brussels Sprouts
2 tablespoons butter
1 small, chopped Onion
1 medium Carrot, peeled and sliced thin
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dried marjoram leaves, crushed
dash of black pepper and nutmeg
2 cans (10 1/2 ounces) condensed chicken broth
1 egg
1 cup whole milk or half and half
2 tablespoons dry white wine

Directions

Rinse the Brussels Sprouts and remove any loose leaves. Trim ends and cut large Brussels Sprouts in half.

In large saucepan, over medium-high heat, melt butter. Add Onion and Carrot slices, and cook and stir until just tender (about 3 to 5 minutes).

Stir in flour and seasonings. Add chicken broth and cook and stir, as you bring mixture to a boil. Stir in Brussels Sprouts.

Reduce heat, cover and simmer until Brussels Sprouts are just tender (about 5 minutes). Beat together egg, milk and wine, and stir into soup. Heat until soup returns to a boil.