Recipe for Dixie Stampede Cream Of Vegetable Soup from the Restaurant section.
Dixie Stampede Cream of Vegetable SoupSource: Dixie Stampede - Pigeon Forge, Tennessee 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 teaspoon garlic powder
1/2 teaspoon 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.
We hope you enjoy your freshly made Dixie Stampede Cream Of Vegetable Soup. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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