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.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 Quart

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.