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! :)Soup Recipe for School???
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.
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.


They developed out of ways to use left-overs.


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