'Dolly's Dixie Stampede Creamy Vegetable Soup'
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
3/4 cup finely chopped cooked vegetable
(I bought a can of mixed veggies and chopped them)
1 pint of heavy cream
chopped fresh parsley
1. In a 3-quart sauce pot, melt margarine on medium heat. 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
Garnish with chopped parsley and serve.
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