The Dixie Stampede's Creamy Vegetable Soup Recipe
Creamy broth seasoned with garlic and onion is cooked with vegetables and served piping hot right beside a fresh homemade garlic butter biscuit. This soup is the ULTIMATE comfort food! Not only is it incredibly delicious, but it is so simple to make and uses just a handful of ingredients. I'm excited to bring you The Dixie Stampede's Creamy Vegetable Soup Recipe! (The name has since been changed to Dolly Parton's Stampede.)
Equipment
- 1 3-Quart Sauce Pot
Ingredients
- 3 tablespoons unsalted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon corn syrup light
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 cup water
- 1 pint heavy cream
- 3/4 cup mixed vegetables I prefer to use frozen instead of canned vegetables and the mix I use has green beans in it
Instructions
- First, melt the butter in a 3-quart sauce pot.
- Second, add the all-purpose flour, mix well, and cook on medium heat until it becomes a paste. You are making a roux and this is what is going to thicken your soup. You don't want the flour and butter to get dark, you want to cook out the raw flour taste. Some people call this a blonde roux.
- Third, cook the flour and butter (roux) for 2 - 3 minutes to cook out the raw flour taste.
- Next, add the chicken broth, water, onion powder, garlic powder, corn syrup, salt, and pepper and cook until it begins to simmer.
- Then, add your vegetables and let them cook for another 3 minutes.
- Finally, add the heavy cream and allow the soup to come back to a simmer.
- Be sure to taste before serving and adjust your seasonings if you need to.
- Serve hot alongside a big buttery biscuit! (I prefer to serve with my garlic butter biscuits)
- (You can do a sprinkling of fresh parsley at the end for presentation)