Soup Recipe for School???

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!!!!

ThanksSoup Recipe for School???
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.Soup Recipe for School???
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, %26amp; versatile.

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