Dixie Stampede Homestyle Cream of Vegetable Soup



3 TBSP butter (or margarine)
½ tsp onion powder
½ tsp garlic powder
1 tsp corn syrup
3 TBSP all purpose flour
¼ tsp white pepper
½ tsp salt
½ cup chicken broth
1 ½ cups water
¾ cup finely chopped cooked vegetables
1 pint half & half (16 fl ounces)
chopped parsley


In a 3 quart sauce pot, melt butter. Add onion, garlic, and cornsyrup. Simmer 1 minute. Do not brown. Add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes. Add half & half. Simmer until desired consistency. Stir constantly. DO NOT BOIL. Garnish with chopped parsley and serve.
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