Dixie Stampede: Cream Soup Recipe

Request: Dixie Stampede: Cream Soup Recipe

Does anyone know the recipe for the creamy soup served at the Dixie Stampede? It is so delicious and I would love to know how to make it.

By Tricia M. from Ridgeway, VA

Feedback:

RE: Dixie Stampede: Cream Soup Recipe

Ingredients

• 3 Tbsp. margarine (I use salted butter)
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. corn syrup
• 3 Tbsp. all-purpose flour
• 1/4 tsp. white pepper
• 1/2 tsp. salt
• 1/2 cup chicken broth
• 1 1/2 cups water
• 3/4 cup finely chopped cooked vegetable (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. good luck. (10/25/2009)

By kffrmw88

RE: Dixie Stampede: Cream Soup Recipe

I sent in a recipe for the newsletter to print. Maybe it will be the next one. (10/28/2009)

By SouthernLou