Dolly Parton’s Stampede Soup

Dolly Parton’s Stampede Soup

Ingredients

3 tablespoons butter

3 tablespoons all-purpose flour

1 (32 oz) carton chicken broth or stock

2 (15 oz) cans mixed vegetables, drained well

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 1/2 cups heavy cream

Instructions

In a large, heavy-bottomed pot, melt the butter over medium heat.

Once fully melted, add the flour and stir until a smooth paste forms. Cook for about 1 minute to remove the raw flour taste. Gradually pour in the chicken stock, whisking continuously to keep the mixture smooth and lump-free.

Add the drained mixed vegetables along with the garlic powder, onion powder, salt, and pepper. Stir well and let the soup simmer for about 5 minutes to blend the flavors.

Pour in the heavy cream and continue cooking for another 8–10 minutes, allowing the soup to thicken slightly and become rich and creamy.

Serve hot, ideally with warm biscuits on the side.