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.
Provided by DoveChocolatierinKY
Categories < 15 Mins
Time 15m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
DOLLY PARTON'S STAMPEDE CREAMY VEGETABLE SOUP
If you've ever been to Dolly Parton's Stampede, then you know just how delicious this creamy vegetable soup is!
Provided by Host
Categories Soup
Number Of Ingredients 10
Steps:
- In a nonstick pan, melt the butter over medium heat. Once the butter has melted, add the onion powder, garlic powder, and white pepper. Stir.
- Sprinkle the flour into the melted butter and seasoning mixture. Stir continuously for about 1 minute until the flour has incorporated into the butter.
- Add the chicken stock, whole milk, drained canned vegetables, and kosher salt. Simmer over medium-low heat for 5-10 minutes, stirring often to keep the milk from scorching. The sauce should thicken enough to coat the back of a spoon.
- Remove soup from heat and stir in fresh chopped parsley. Serve with some biscuits and eat fabulously!
Nutrition Facts : Calories 148 kcal, Carbohydrate 12.4 g, Protein 5 g, Fat 8.9 g, SaturatedFat 5.3 g, Cholesterol 23 mg, Sodium 748 mg, Fiber 2.9 g, Sugar 4.6 g, ServingSize 1 serving
DIXIE STAMPEDE CREAMY VEGETABLE SOUP
Make Dolly Parton Dixie Stampede Cream of Vegetable Soup at home.
Provided by Stephanie Manley
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Fully cook all of the vegetables individually and then grind or chop them into small pieces.
- Make a blond roux by placing the margarine or butter into a large pot over medium heat.
- When the margarine or butter melts, add the flour. Cook for about one minute. Do not let the roux brown.
- Add the broth, vegetables, garlic powder, and onion powder to the pot with the roux.
- Bring to a boil, and then turn the soup down to a simmer.
- Add the heavy whipping cream, season with salt and pepper, and stir to combine.
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 246 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP
Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.
Provided by GingerlyJ
Categories Vegetable
Time 20m
Yield 2 pints, 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 559.1, Fat 45.3, SaturatedFat 20.9, Cholesterol 88.8, Sodium 1163.5, Carbohydrate 28.6, Fiber 2.4, Sugar 3, Protein 11.5
DIXIE STAMPEDE CREAM OF VEGETABLE SOUP RECIPE - (3.7/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute. Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes. Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil. Garnish soup with chopped parsley and serve.
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