dixie stampede soup
- Number of Servings: 4
Ingredients
* Half and Half Cream, 1 cup (remove) * Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove) * Peas and carrots, canned, 1 cup (remove) * *Wheat flour, white, all-purpose, unenriched, .23 cup (remove) * Chicken Broth, .5 cup (8 fl oz) (remove) * Water, tap, 1.5 cup (8 fl oz) (remove) * *Onion powder, .5 tsp (remove) * Garlic powder, .5 tsp (remove) * Butter, salted, 3 tbsp (remove) * Light Corn Syrup, .333 tbsp (remove) * *Pepper, white, .25 tsp (remove)
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1
In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
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2
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
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3
Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
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4
Garnish with chopped parsley and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAND.NEW.ME.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAND.NEW.ME.
Nutritional Info Amount Per Serving
- Calories: 419.3
- Total Fat: 37.9 g
- Cholesterol: 127.4 mg
- Sodium: 398.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.6 g
- Protein: 5.5 g
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