I think one reason I don't care for most vegetable soups is that they are tomato sauce based. I have come to the conclusion that I pretty much don't care for most soups for that reason. I like chili and taco soup but all the other soups I tend toward are cream based. And so was this one.
I kept thinking about it and finally decided to see if I could find something similar. Well, forget that. Apparently, Dolly Parton has published a book of recipes and I found this one online, supposedly taken from that book.
After making it, I have to agree that, if not the same, it is really, really close. Yum -- mee! Whatever was left over, I cleaned up for lunch the next day. It was sooo good.
The soup they served was didn't have chopped (even finely chopped) pieces of vegetables in it. I think it must have been pureed or something. There were more like specks of vegetables. I ran mine through the food chopper until they were just short of pureed and it worked fine.
I hope you'll try it out. It was "mighty fine."
Creamy Vegetable Soup
3 Tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 Tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup very finely chopped cooked vegetables (potatoes, corn, green beans, lima beans, carrots, onions)
1 pint half and half cream
In a 3 qt. saucepan, melt margarine. Whisk in onion powder, garlic powder and corn syrup. Simmer 1 minute. Add flour, pepper, slat, broth, water, and vegetables. Simmer 3 minutes. Slowly whisk in half and half. Simmer until desired consistency (it takes a while to get thick -- just be patient and keep whisking). Stir constantly, careful not to let it come to a boil. Serve warm.
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