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Dixie Stampede Cream of Vegetable Soup



  • 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


  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.

Yield: 6 servings

Source: Dixie Stampede - Pigeon Forge, Tennessee


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