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Nutrition Facts
Serving Size 1 (260g) Recipe makes 4 servings The following items or measurements are not included below: vegetables
Calories 264
Calories from Fat 202		(76%)
Amount Per Serving		%DV
	Total Fat 22.6g	34%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 537mg		22%
Potassium 199mg		5%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 0.2g	0%
	Sugars 0.9g
Protein 4.9g		9%
detailed view... how is this calculated?

Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic

Recipe #201592 | 15 min | 5 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: DoveChocolatierinKY
Dec 22, 2006

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.

SERVES 4 , 1 Quart (change servings and units)

Ingredients

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 vegetable (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

Directions

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Kendra's Kitchen

On Nov 7, 2009

PERFECT!! I tweaked very little bit on this recipe but perfect!! Finally I can have this soup anytime I want. THANKS for POSTING

0 people found this review helpful

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From: SooZeeHomemaker

On Oct 29, 2009

I just made this soup & it was delicious! I followed the recipe exactly & I think it turned out great. I used frozen mixed vegetables but the next time, I will use the entire bag & not just 3/4 cup. My family is thrilled because we loved the Dixie Stampede soup but the one in Orlando closed. I ordered the soup mix online from the Dixie Stampede website but it was VERY EXPENSIVE! ($30 including shipping for 3 batches). It was good but I'm so happy to have a recipe I can make myself for a fraction of the cost now!

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From: Chef #423715

On Jan 5, 2007

With a little tweaking...I added about 2 more tablespoons of the corn suryp, some chicken granuels, and a little more onion, garlic & pepper. The veggies I used were canned carrots, potatoes & green beans. I had it at Dixie Stampede last night & I made this recipe tonight. I could not tell the difference.

4 people found this review helpful

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From: The Milocat

On Oct 18, 2009

Tasted pretty good! I think it was a bit too onion-y, but that's my only complaint! I had to add a bit more salt, probably because of the chicken broth I used. Served it with cheddar biscuits and roasted chicken! Everybody...STAMPEDE!!!!

1 person found this review helpful

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