Dolly Partons Dixie Stampede Homestyle Cream Of Ve... |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My mother lives right outside Knoxville, TN and not too far from Pigeon Forge, TN where Dolly Parton has her famous Dixie Stampede Restaurant complete with North vs. South show every night! When we went I really didn't think the food would be that great, but boy was I wrong! Read more !!! It was fabulous, especially this soup! I'm so happy to have found a copy of it that I'm sharing it with you. A friend lent me Ms. Parton's cookbook Dolly's Dixie Fixin's where she shares this recipe with all of us. Enjoy! Ingredients:
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 finely chopped cooked vegetables - potatoes, corn, green bean, lima beans, onion, carrots |
1 pint half-and-half cream |
chopped fresh parsley |
Directions:
1. In a 3-quart sauce pot, melt margarine.
2. Add onion, garlic, and corn syrup.
3. Simmer 1 minute.
4. Add flour, white pepper, salt, chicken broth, water, and vegetables.
5. Simmer 3 minutes.
6. Add half-and-half.
7. Simmer until desired consistency (it should turn out nice and thick).
8. Stir constantly , careful not to let it come to a boil.
9. Garnish the soup with chopped parsley and serve.
10. Now the recipe doesn't call for any flour or a roux of any kind but when I made it I wished I had made one, it took a looooonnnnnggggg time to thicken up, maybe I'm just impatient! lol It was soooooooo very good though, hope you all enjoy!!!
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