Description
Explore our Dixie Stampede Soup Recipe. A simple and flavorful dish that brings warmth and joy to every meal. Make and enjoy it at home today!
Ingredients
Vegetables:
- ½ cup frozen peas
- ½ cup whole kernel sweet corn
- ½ cup canned green beans
- ½ cup carrots (peeled & grated)
For the Roux:
- 3 tablespoons margarine or butter
- 3 tablespoons all-purpose flour
Liquids & Seasonings:
- 1 quart chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ cups heavy whipping cream
- Salt and pepper (to taste)
Instructions
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Prepare the Vegetables: Fully cook each vegetable type individually. Once cooked, grind or chop them into small pieces.
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Make the Roux: In a large pot over medium heat, melt the margarine or butter. Once melted, stir in the flour and cook for about one minute, ensuring the roux doesn’t brown.
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Combine Ingredients: To the pot with the roux, add the chicken broth, prepared vegetables, garlic powder, and onion powder. Bring the mixture to a boil.
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Simmer: Reduce the heat to a simmer. Pour in the heavy whipping cream, and season with salt and pepper. Stir well to combine all ingredients.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove.
- The roux acts as a thickening agent for the soup. Ensure you stir it constantly to prevent it from burning. The longer you cook the roux, the darker and more flavorful it will become, but for this recipe, a light roux is recommended.
- For an even creamier texture, you can blend half of the soup using an immersion blender or a stand blender and then mix it back into the pot.
Nutrition
- Serving Size: 1
- Calories: 187kcal
- Sugar: 0.9g
- Sodium: 238mg
- Fat: 17.8g
- Saturated Fat: 10g
- Carbohydrates: 4.9g
- Fiber: 0.7g
- Protein: 2.8g
- Cholesterol: 57mg