Dollys Dixie Fixins Recipes

DOLLY PARTON'S STAMPEDE CREAMY VEGETABLE SOUP

dolly parton's stampede creamy vegetable soup image

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

Ingredients

3 tbsp unsalted butter
1 tsp onion powder
½ tsp garlic powder
¼ tsp ground white pepper
3 tbsp flour
1 cup chicken broth
2 cups whole milk
15 oz can of mixed vegetables (drained)
1 tsp kosher salt
1-2 tsp chopped fresh parsley

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

Dixie Stampede Creamy Vegetable Soup image

Make Dolly Parton Dixie Stampede Cream of Vegetable Soup at home.

Provided by Stephanie Manley

Categories Soup

Time 40m

Number Of Ingredients 11

Ingredients

½ cup frozen peas
½ cup whole kernel sweet corn
½ cup canned green beans
½ cup carrots, (peeled & grated)
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 quart chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
1½ cups heavy whipping cream
salt and pepper to taste

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

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