MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dolly Parton's Stampede Soup
 Categories: Poultry, Vegetables, Dairy
      Yield: 6 servings

      4 c  Chicken stock
      1    Bay leaf
      1 ts Onion powder
      1 ts Garlic powder
      1 ts Kosher salt
    1/2 ts Ground black pepper
    1/4 c  Corn starch
    1/4 c  Water
      2 c  Heavy cream
      2 c  Frozen mixed vegetables;
           - partially thawed
      2 tb Fresh parsley; fine chopped,
           - garnish

  In a large, heavy-bottomed stock pot, combine the
  chicken stock, bay leaf, garlic powder, onion powder,
  salt, and pepper. Then, bring to a gentle boil over
  medium heat.

  In a small glass measuring cup, dissolve the corn starch
  into the water, whisking together until lump-free.

  Once the seasoned stock is simmering, whisk the
  corn starch slurry and heavy cream into the pot, and mix
  until smooth.

  Add the vegetables to the soup (you can roughly chop
  them into smaller bite-sized pieces if yours are on the
  larger side). Bring the soup back to a simmer and then
  let cook, stirring occasionally, until thick and creamy,
  about 10 to 12 minutes.

  Once thickened, remove the bay leaf and then stir in the
  fresh parsley. Ladle into bowls and serve hot
  (preferably alongside a batch of Dolly's famous
  buttermilk biscuits). Enjoy!

  Editor's tip: If your soup thickens too much, you can
  thin the soup with a little milk or additional chicken
  stock until it reaches your desired consistency.

  Recipe by Dolly Parton, Dollywood, Tennessee

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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