Here in Kentucky…the weather literally has a mind of its own. This week in particular has been so nice with temperatures around 70! I have never been more happy to see grass growing! Like I said though… Ky has a mind of its own with weather. I know that we will probably see a few more cold days ahead before it decides to stay that way! On that note, I decided to share one more soup recipe that I have been working on during this cold winter. This is a revamped recipe for what some know as “Dixie Stampede Soup” or Creamy Vegetable Soup.
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If you were like me, you have probably made the Dixie Stampede Creamy vegetable Soup before and has left you just a bit disappointed! Please don’t get me wrong, Its GOOD but I personally thought it lacked a little thickness, flavor and instruction. One instruction that wasn’t noted is what kind of vegetables to use?? I personally have found that the frozen California blend works best and makes this super easy!
You will cook these in a matter of minutes then toss them into your food processor and process till they are lightly chopped. It will look something like this.
Anyways, that is enough of the boring stuff… lets get on with the recipe! Like always, I would love to hear from you all and know what you think, or feel free to ask questions or leave comments!
Creamy Vegetable Soup
Ingredients
- 10 T. of Butter 1 stick plus 2 Tablespoons
- 1 1/2 tsp. Garlic Powder
- 1 1/2 tsp. Onion Powder
- 1 T. Corn syrup
- 1 C. All Purpose Flour
- 3/4 tsp. White Pepper
- 1 1/2 tsp. Salt
- 4 C. Chicken Broth
- 2 12 oz. bags California Blend Vegetables Cooked and Chopperd
- 1 Quart Half And Half
- Parsley Optional
Instructions
- Precook vegetables till tender; place in food Processor and lightly chop.Set aside.
- In a large Pot;Melt butter over medium low heat.Add in corn syrup, onion and garlic powder. Simmer one minute, stirring constantly.
- Whisk in your flour, salt and pepper. Slowly add your chicken broth whisking constantly. Whisk in your half and half till smooth. allow to simmer for a few minutes.Make sure to stir to keep from burning.
- Lastly; toss in vegetables. Leave to simmer on LOW heat for 15-20 ,minutes.
- Garnish with parsley and serve. This is a great soup to dip biscuits or rolls in !
