Dixie Stampede Homestyle Cream of Vegetable Soup

• servings: 1 quart (32-ounce)

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 cup water

3/4 cup finely chopped cooked vegetables

1 pint (16 fl. ounces) half & half

Chopped parsley

Directions

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 & half. Simmer until desired consistency. Stir constantly--do not bring to a boil.

Garnish with chopped parsley and serve.

Notes

Dolly says: "Most dishes on the menu at my Dixie Stampede are a secret. The chefs let me have this recipe, one of my favorites--after all, I own the place!"

My note: I’ve decided to retain the word “Dixie” in this recipe’s title and notes, even though Dolly has since removed it due to its negative associations. This decision aligns with my commitment to providing a genuine replication of her original recipes.