Recipe for cooking dixie stampede cream of vegetable soup

Soups for Salads :: Copy-Cat Soups

Dixie Stampede Cream of Vegetable Soup

Source: Dixie Stampede - Pigeon Forge, Tennessee

1 qt. chicken broth
1/2 C. frozen peas
1/2 C. whole kernel sweet corn
1/2 C. canned green beans
1/2 C. carrots, peeled and grated
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 C. heavy whipping cream

Fully cook all vegetables individually and then grind into sm. pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.

Makes approximately 6 servings.