Dixie Stampede-style Cream of Vegetable Soup
- 1 quart chicken broth
- 1/2 cup frozen peas
- 1/2 cup whole kernel sweet corn
- 1/2 cup canned green beans
- 1/2 cup carrots, peeled and grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 cups heavy whipping cream
Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
Add salt and pepper to taste.
Yields 6 servings.Makes 4 Source:
Submitted by: Recipe Group Member
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