Instructions:

Dixie Stampede Cream of Vegetable Soup

Source: Dixie Stampede - Pigeon Forge, Tennessee

1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1/2 cup carrots, peeled and grated
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy whipping cream

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.

Yields 6 servings.