DIXIE CHICKEN RECIPES

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DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP ...



Dolly Parton's Dixie Stampede Cream of Vegetable Soup ... image

Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 pints, 2 serving(s)

Number Of Ingredients 12

3 tablespoons margarine
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 canned mixed vegetables
1 pint half-and-half cream
chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 559.1, FatContent 45.3, SaturatedFatContent 20.9, CholesterolContent 88.8, SodiumContent 1163.5, CarbohydrateContent 28.6, FiberContent 2.4, SugarContent 3, ProteinContent 11.5

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP ...



Dixie Stampede Homestyle Cream of Vegetable Soup ... image

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.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 264.6, FatContent 22.6, SaturatedFatContent 10.4, CholesterolContent 44.4, SodiumContent 536.2, CarbohydrateContent 11.5, FiberContent 0.3, SugarContent 0.7, ProteinContent 5

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