3 tablespoons margarine (or 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 vegetable
(diced canned potatoes and canned carrot slices diced very small)
1 pint half-and-half cream (heavy cream for a richer taste)
chopped
fresh parsley
1. In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup.
Simmer 1 minute. Do NOT brown
2. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3. Add half-and-half. Simmer until desired
consistency. Stir constantly - do NOT bring to boil.
4. Garnish with chopped parsley and
serve.
Are you ready for this?
FINALLY! Dolly has revealed her recipe for the Dixie Stampede Soup in her cookbook called DOLLY'S DIXIE FIXIN'S.
**Hint: 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.
Anyone who has been to Pigeon Forge, Tennessee and attended the Dixie Stampede knows how good this is.