• Top 10 C&W Star Recipes 01

    From Dave Drum@1:18/200 to All on Sat Jan 27 19:27:27 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dolly PartonâÇÖs 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 DollyâÇÖs famous
    buttermilk biscuits). Enjoy!

    EditorâÇÖs 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


    ... Technically horrible stuff, but somehow very tasty.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)