Dixie Stampede Homestyle Cream Of Vegetable Soup Recipes

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.

Steps:

• In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute. Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes. Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil. Garnish soup with chopped parsley and serve.

Steps:

• 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.

Steps:

• 1. In a med. sauce pan cook the canned vegetables in the chicken broth. Add in the garlic powder, onion powder, salt, and pepper. In a separate sauce pan combine the butter and the flour and cook for about 1 minute add this to the vegetable soup and bring to a boil. When the soup reaches a boil take it off the heat and add your heavy cream enough to make it as thick or as thin as you want it.