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   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  Cornstarch   
       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 cornstarch   
     into the water, whisking together until lump-free.   
        
     Once the seasoned stock is simmering, whisk the   
     cornstarch 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.   
        
     Dolly Parton, Dollywood, Tennessee   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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