Community Pick
Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic

photo by kellyb205





- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
1 Quart
- Serves:
- 4
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
- 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.
Reviews
-
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.
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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!
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This soup is EXACTLY like the Dixie Stampede soup! The only thing I did different the second time making it is that instead of adding flour, I added an envelope of country white gravy mix after adding the broths. It keeps me from browning the butter and flour, but it give it a perfectly creamy roux! I learned this trick from an old homemade potato soup recipe.
see 42 more reviews
Tweaks
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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.
RECIPE SUBMITTED BY
DoveChocolatierinKY
Fairdale, 56
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