Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic
"Are you ready for this? FINALLY! Dolly has revealed her recipe for the YUMMY Dixie Stampede Soup in her cookbook called DOLLY'S DIXIE FIXIN'S. I spent almost $30 just to get the REAL recipe for this soup. There is a less than desirable copycat recipe out on the web. It's just not the same. ENJOY! and leave comments please. :) **Remember, they adapted this recipe for a few servings, not a few thousand servings**UPDATE: I would recommend that you make a white/blonde roux with the butter and flour before add the rest of the ingredients. This will help with the thickening and keep lumps out. It could take a good 15 minutes simmering after adding the half and half to see desired consistency...."
INGREDIENTS
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3 tablespoons margarine (I use salted butter)
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1 teaspoon corn syrup
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3 tablespoons all-purpose flour
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1/4 teaspoon white pepper
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1/2 teaspoon salt
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1/2 cup chicken broth
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1 1/2 cups water
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3/4 cup finely chopped cooked vegetables (I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
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1 pint half-and-half cream (I've also tried it with heavy cream for a richer taste, mmm)
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chopped fresh parsley
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