Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
3 tablespoons margarine (i use salted butter) |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1 teaspoon corn syrup |
3 tablespoons all-purpose flour |
1/4 teaspoon white pepper |
1/2 teaspoon salt |
1/2 cup chicken broth |
1 1/2 cups water |
3/4 cup finely chopped cooked vegetables (i use diced canned potatoes and canned carrot slices diced very small, veg-all will work) |
1 pint half-and-half cream (i've also tried it with heavy cream for a richer taste, mmm) |
chopped fresh parsley |
Directions:
1. In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3. Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4. Garnish with chopped parsley and serve.
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