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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 teaspoon white pepper
- chopped fresh parsley
- 3 tablespoons margarine (i use salted butter)
- 1 teaspoon corn syrup
- 3/4 cup finely chopped cooked vegetables (i use diced can
- 1 pint half-and-half cream (i've also tried it with hea
- Carbohydrate 23.2425111449922 g
- Cholesterol 460 mg
- Fat 92.6800685417425 g
- Fiber 1.10853958668627 g
- Protein 116.865493750994 g
- Saturated Fat 26.4856803958488 g
- Serving Size 1 1 Quart, 4 serving(s) (1005g)
- Sodium 748.324812632966 mg
- Sugar 22.133971558306 g
- Trans Fat 7.95399820834387 g
- Calories 1425 calories
In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes. Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil. Garnish with chopped parsley and serve.
