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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

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