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As I was cooking this and getting a really good look at the ingredients, I was thinking that it wasn't going to have enough flavor. I was so wrong. It was delicious. I did make a few changes, but nothing substantial. I used 1/2 of a medium onion and 2 cloves of garlic for the onion and garlic powders. I also used 2 cups of chicken broth instead of splitting it up between broth and water. I wanted to use up my heavy cream so I used 1 cup of heavy cream and 1 cup of half-and-half. I left out the corn syrup because we didn't have any. My veggies were fresh carrots and potatoes, finely diced, and cooked for awhile in the broth before adding the creams. Finally I did take out a bit of the broth/cream mixture and mix 1 tablespoon of cornstarch with it then added it back to the soup to thicken it up. I just can't tell you how pleased we were with the final product. This is definitely a keeper.
I am enjoying this soup now and it is wonderful! I followed the recipe and started with a roux and it turned out just the same as at the Dixie Stampede. The only thing I did do was my husband said he wanted it thicker so I added some potato flakes and he LOVED IT!!!!
We went to the Dixie Stampede show last night, so when I saw this I knew I had to try it--while the "real" version was still fresh in my head-- It is spot-on. My only "fix" is to use mixed vegetables that are higher quality. I used a generic brand and found that even pureed, the corn and green pea hulls didn't break up very well. They messed up the soup's creamy texture. My husband suggested next time to use only potatoes, carrots and green beans. Thanks for sharing the recipe!
I have never been to Dixie Stampede, but upon finding this recipe and reading all the reviews, I had to try it. 3 out of 4 adult family members loved this recipe. I served with the Dixie Stampede garlic-cheddar biscuits. In my opinion, the soup itself had a wonderful stand alone flavor. The garlic biscuits were too much (and we like garlic) I felt the biscuits took away from the soup. I will definitely make this soup again, and I might even make the biscuits to go with it, but they will be cheddar as I will omit the garlic. Wonderful soup... thanks for sharing:) For the record, I used Veg-All and followed the recipe exactly.
GREAT recipe!! i did need to add 4 teaspoons of corn starch to thicken it up, and a couple extra tablespoons of flour. absolutely delicious though!! :)
I loved the soup at the Dixie Stampede and came across this recipe. I do know that they use corn, carrots, green beans and peas for the veggies. Gonna make tomorrow.
Giving 5 stars because I used home made stock and whole milk as liquid. I omitted water. <br/>it was a four star flavor for us. We enjoyed it. I gave the option of adding chicken meat from the stock pot to use as garnish.
I don't know what I did wrong when I made this recipe, but it did not taste anything like I thought it would. I am going to try it again next time with Veg all. This time I used frozen veggies and cooked them first.