Dolly Parton’s “Stampede Soup”
I have always loved the music of Dolly Parton. She has brought years of great songs to enjoy. She also supports child education and reading skills with her Imagination Library.
Dolly Parton’s Stampede is a dinner show attraction in Pigeon Forge, Tennessee and Branson, Missouri that serves up this incredible creamy vegetable soup! People come for the show and they for will always come back for the delicious food.
If you’re a fan of Dolly Parton or simply looking for a delightful soup recipe, Dolly Parton’s Stampede Soup is a must-make.
- Frozen mixed vegetables
- Unsalted butter
- Cups all-purpose flour
- Onion powder
- Garlic powder
- White pepper
- Low-sodium chicken broth
- Heavy cream
- Small onion
After the soup has completely cooled, leftovers can be stored in the refrigerator in an air-tight container up to 4 to 5 days.
If you want to have more of Dolly’s recipes order The Unofficial Dollywood Cookbook.
Bring the fun of Dollywood right to your own kitchen with 100 of the most delicious foods from Dollywood and its surrounding parks.
This Stampede Soup recipe is perfect for winter. It is so creamy and a hearty meal that can warm everyone up after being out in the cold. Pair it with some Garlic Bread and you can add a protein on the side. (Like our recipe for Chicken Rolls)
At the Dixie Stampede, each person gets a cornish hen to accompany their soup as well as corn on the cob, a seasoned potato, and a slice of BBQ beef. Wow I want to go there some day soon!!
Just scroll on down to the full recipe, grab your apron and lets get cooking……
- 4 cups chicken broth
- 1 12 oz. bag of frozen mixed peas, green beans, corn and carrots
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsps melted butter
- 1/4 cup flour
- 1 cup half and half
- Fully cook all of the vegetables. Then make a roux by putting the butter into a large pot on medium heat.
- When the butter melts, add the flour. Cook for about one minute.
- Add the broth, vegetables, garlic powder, and onion powder to your pot with the roux.
- Bring to a boil, and then turn the soup down to a simmer.
- Add the heavy whipping cream, season with salt and pepper, and stir to combine.