Soup Recipe for School???!
Thanks
Answers: For one of my cooking assignments for class is too find a good soup recipe. I remembered going to Dixie Stampede and i loved that soup. So if anyone could give me that recipe it would be really great and helpfull!!!!
Thanks
This is what I found for you:
Ingredients
3 tablespoons margarine(I use salted butter)
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
1 1/2 cups water
3/4 cup finely chopped cooked vegetables(I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream(I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley
Directions
1In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4Garnish with chopped parsley and serve.
Hope this is the one you're looking for! :)
Dixie Stampede's Cream of Vegetable Soup
Ingredients
1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy cream
Directions
1 Fully cook all vegetables individually and then grind into small pieces.
2 Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
3 Add salt and pepper to taste.
http://www.recipezaar.com/201592
Ingredients
3 tablespoons margarine(I use salted butter)
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
1 1/2 cups water
3/4 cup finely chopped cooked vegetables(I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream(I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley
Directions
1In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4Garnish with chopped parsley and serve.
Soups are easy, nutritious, & versatile.
They developed out of ways to use left-overs.
Check out these web-sites for inspiration.