Best 3 Dixie Stampede Homestyle Cream Of Vegetable Soup Authentic Recipes

Are you yearning to recreate the cherished flavors and comforting warmth of the iconic Dixie Stampede Homestyle Cream of Vegetable Soup from the comfort of your own kitchen? Embark on a culinary journey to uncover the secrets behind this beloved dish, a testament to the enduring legacy of Southern hospitality and culinary excellence. In this comprehensive guide, we will unveil the authentic recipe, carefully crafted with fresh vegetables, savory seasonings, and creamy perfection. Prepare to tantalize your taste buds and transport yourself to the heart of the Dixie Stampede experience, savoring each spoonful of this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP

Dolly Parton's Dixie Stampede Cream of Vegetable Soup image

Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.

Provided by GingerlyJ

Categories Vegetable

Time 20m

Yield 2 pints, 2 serving(s)

Number Of Ingredients 12

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 canned mixed vegetables
1 pint half-and-half cream
chopped fresh parsley

Steps:

In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
Garnish with chopped parsley and serve.

Nutrition Facts : Calories 559.1, Fat 45.3, SaturatedFat 20.9, Cholesterol 88.8, Sodium 1163.5, Carbohydrate 28.6, Fiber 2.4, Sugar 3, Protein 11.5

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP - AUTHENTIC

Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic image

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 servingsUPDATE: 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.

Provided by DoveChocolatierinKY

Categories < 15 Mins

Time 15m

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 12

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 vegetables (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

Steps:

In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
Garnish with chopped parsley and serve.

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP

Dixie Stampede Homestyle Cream of Vegetable Soup image

Make and share this Dixie Stampede Homestyle Cream of Vegetable Soup recipe from Food.com.

Provided by AlohaKimberly

Categories Vegetable

Time 20m

Yield 32 ounces, 4 serving(s)

Number Of Ingredients 12

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 vegetables, finely chopped cooked
1 pint half-and-half cream
parsley, chopped

Steps:

In a 3qu. sauce pot, melt margarine. Add onion, garlic, and corn syrup. Summer 1 minute. Do not brown.
Add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes.
Add half & half. Simmer until desired consistency. Stir constantly - do not bring to a boil.
Garnish with chopped parslet and serve.

Nutrition Facts : Calories 264.4, Fat 22.6, SaturatedFat 10.1, Cholesterol 44.4, Sodium 537.2, Carbohydrate 11.4, Fiber 0.2, Sugar 0.9, Protein 4.9

Tips:

Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you can't find fresh vegetables, frozen vegetables are a good substitute.

Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender.

Use a good quality chicken broth: The chicken broth is the base of your soup, so it's important to use a good quality broth. You can make your own broth or use a store-bought broth.

Season the soup to taste: Season the soup with salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.

Serve the soup hot: Cream of vegetable soup is best served hot. You can garnish it with a dollop of sour cream, a sprinkle of chives, or a few croutons.

Conclusion:

Cream of vegetable soup is a delicious and easy-to-make soup that's perfect for a weeknight meal. It's also a great way to use up leftover vegetables. With a few simple tips, you can make a creamy and flavorful soup that your whole family will love.