Dixie Stampede Vegetable Soup Recipes

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DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP - AUTHENTIC



Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic 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.

Provided by DoveChocolatierinKY

Categories     < 15 Mins

Time 15m

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.

DIXIE STAMPEDE CREAM OF VEGETABLE SOUP RECIPE - (3.7/5)



Dixie Stampede Cream Of Vegetable Soup Recipe - (3.7/5) image

Provided by Susan52

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 cooked vegetables, finely chopped: potatoes, corn, green beans, lima beans, onion, carrots
1 pint half-and-half cream
Fresh parsley, chopped

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute. Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes. Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil. Garnish soup with chopped parsley and serve.

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP



Dixie Stampede Homestyle Cream of Vegetable Soup image

Make and share this Dixie Stampede Homestyle Cream of Vegetable Soup recipe from Food.com.

Provided by AlohaKimberly

Categories     Vegetable

Time 20m

Yield 32 ounces, 4 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 vegetables, finely chopped cooked
1 pint half-and-half cream
parsley, chopped

Steps:

  • In a 3qu. sauce pot, melt margarine. Add onion, garlic, and corn syrup. Summer 1 minute. Do not brown.
  • Add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes.
  • Add half & half. Simmer until desired consistency. Stir constantly - do not bring to a boil.
  • Garnish with chopped parslet and serve.

Nutrition Facts : Calories 264.4, Fat 22.6, SaturatedFat 10.1, Cholesterol 44.4, Sodium 537.2, Carbohydrate 11.4, Fiber 0.2, Sugar 0.9, Protein 4.9

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.

Provided by GingerlyJ

Categories     Vegetable

Time 20m

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, Fat 45.3, SaturatedFat 20.9, Cholesterol 88.8, Sodium 1163.5, Carbohydrate 28.6, Fiber 2.4, Sugar 3, Protein 11.5

DIXIE STAMPEDE'S CREAM OF VEGETABLE SOUP



Dixie Stampede's Cream of Vegetable Soup image

Recipe By : Dolly Parton's Dixie Stampede Restaurant via LADONNA I have not tried this yet. I am posting it for an ISO request.

Provided by Steve P.

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy cream

Steps:

  • Fully cook all vegetables individually and then grind into small pieces.
  • Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 259.5, Fat 23.2, SaturatedFat 14, Cholesterol 81.5, Sodium 584.7, Carbohydrate 8.3, Fiber 1.4, Sugar 2.2, Protein 5.8

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