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Dixie Stampede Creamy Vegetable Soup
Make Dolly Parton Dixie Stampede Cream of Vegetable Soup at home.
Course
Soup
Cuisine
American
Keyword
Creamy Vegetable Soup, Dixie Stampede’s Cream of Vegetable Soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
16
servings
Calories
115
kcal
Author
Stephanie Manley
Ingredients
▢
½
cup
frozen peas
▢
½
cup
whole kernel sweet corn
▢
½
cup
canned green beans
▢
½
cup
carrots,
peeled & grated
▢
3
tablespoons
margarine or butter
▢
3
tablespoons
all-purpose flour
▢
1
quart
chicken broth
▢
½
teaspoon
garlic powder
▢
½
teaspoon
onion powder
▢
1½
cups
heavy whipping cream
▢
salt and pepper to taste
Instructions
Fully cook all of the vegetables individually and then grind or chop them into small pieces.
Make a blond roux by placing the margarine or butter into a large pot over medium heat.
When the margarine or butter melts, add the flour. Cook for about one minute. Do not let the roux brown.
Add the broth, vegetables, garlic powder, and onion powder to the pot with the roux.
Bring to a boil, and then turn the soup down to a simmer.
Add the heavy whipping cream, season with salt and pepper, and stir to combine.
Video
Nutrition
Calories:
115
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
246
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1134
IU
|
Vitamin C:
3
mg
|
Calcium:
22
mg
|
Iron:
1
mg
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