Today I am sharing a copycat recipe for Dolly Parton's Stampede Soup. I found the recipe on Dinner 321. It looked simple to make and delicious. I like simple and delicious. That is just how I roll if possible.
I had more than enough complicated cooking when I cooked at the Manor. In my retirement I no longer want to work my fingers to the bone unless I really have to. I can do it if required, but I prefer not to if I don't have to!
Supposedly this is a copycat recipe which is said to taste very much like Dolly's at the Dixie Stampede. I have never been there so I cannot say for sure. I am a huge fan of Dolly's and have been since I was a girl.
But I have never traveled into the states any further south than Boston. I used to wish I could go to Nashville, but I think my traveling days are long over. I no longer have wander-lust in my bones.
When I was growing up I used to dream about traveling the world. We had an Encyclopedia that had Geography books included with it. I used to devour them and dream about visiting all of the places in its pages.
My parents could not afford to take us traveling. We did not get to go on summer holidays like some families did. I remember the people next door to us having a station wagon and there were travel decals on the back windows of all the places they had traveled to.
I spent a lot of time ogling those decals and thinking about all of the fantastic things they might have seen! My favorite one was the one from Disney World. Oh how I would have loved to have been able to go to Disney World! That would have been a dream come true.
As an adult I have traveled quite a bit and I have enjoyed all of my travels, but most of them have been on the other side of the pond! In any case, this is a delicious soup. I did take the liberty of small-batching it so that it only makes 2 hearty servings. Simply double it if you want more!
WHAT YOU NEED TO MAKE COPYCAT DOLLY PARTON'S STAMPEDE SOUP
Very simple ingredients and not a lot of them. The vegetables can be easily adapted to whatever cooked vegetables you have to hand. I love recipes like this!
- 2 TBS (29g) butter
- 2 TBS (16g) all purpose, plain flour
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
- 8 ounces (1 cup/240ml) good quality chicken stock
- 1/2 (15 oz/425g) tin of mixed vegetables, drained (save the other half for another purpose.)
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
I used salted butter as that is the only butter I keep in my house. I still had to add a bit of salt at the end. It all depends I suppose on how salty you like things. My chicken stock was not overly salty either.
Do make sure you use garlic and onion powders and not the salts. The powders give you much more flavor without adding excess saltiness.
I am sure that black pepper would work as well as white pepper. I like the distinct flavor of white pepper and am quite happy to use that.
You can use any cooked vegetable. A can of veg-all drained works, as do cooked frozen vegetables, or any leftover cooked vegetable that you happen to have on hand.
The original recipe called for half and half. I did not have any of that. I think it is what is called single cream in the U.K. I used half milk and half heavy cream and the results were delicious.
HOW TO MAKE DOLLY PARTON'S STAMPEDE SOUP (COPYCAT)
This has to be one of the easiest soups to make. It went together in a flash and I was eating it within 15 minutes tops! I love it when that happens!
Melt the butter in a medium saucepan over medium heat. Whisk in the flour, garlic and onion powders, white pepper and salt. Cook and stir for about a minute.
Whisk in the chicken stock, whisking constantly. Cook until the mixture bubble and thickens. Add the vegetables and simmer on low for 5 minutes.
At the end of that time mash the vegetables into the soup with a potato masher to give you your desired consistency. Whisk in the milk and the cream. Heat through until hot, again over medium heat, about 5 minutes.
I only mashed my vegetables up coarsely. I like a bit of texture in my soup. You could also use an immersion blender and blitz it, but like I said, I wanted texture.
I used a can of mixed vegetables which had corn, carrots and green beans in it. You could cook your vegetables from scratch and use those, or use any leftover cooked vegetable that you have in the refrigerator. You could also add cooked pasta or rice to make it even heartier!
Never having been to Dolly's Dixie Stampede and eaten the soup there, I cannot say for sure if this tastes like the original or not. What I can tell you is that it was very simple and easy to make and it was delicious!
I enjoyed a nice hot bowl of it for my lunch along with a slice of buttered homemade Cheddar Cheese Bread and I was in soup and bread heaven! Cornbread would also be very nice with this as would a tasty buttermilk biscuit!
You can't beat a hot bowl of soup on a cold winter's day for comfort. Here are some other favorites of mine that are equally as simple to make!
QUICK AND EASY TOMATO BISQUE - Richer than regular tomato soup and a lot thicker, this makes for a deliciously hearty meal option. It is a great quick & easy soup to serve with grilled cheese sandwiches. I love to top it with croutons and a sprinkling of shredded cheddar cheese.
SIMPLE SCOTTISH TATTIE SOUP - This recipe is a huge testimony to Scottish thrift and their ability to make something incredibly tasty out of next to nothing. This is one very delicious pot of soup! Its also very economical, quick and easy to make!
Yield: 2 servingsAuthor: Marie Rayner
Dolly Parton's Stampede Soup (small batch)
Prep time: 5 MinCook time: 10 MinTotal time: 15 MinA rich and delicious copycat recipe that takes very few ingredients and is on the table in less than 15 minutes. This is a rich, creamy and incredibly tasty soup!Ingredients
- 2 TBS (29g) butter
- 2 TBS (16g) all purpose, plain flour
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
- 8 ounces (1 cup/240ml) good quality chicken stock
- 1/2 (15 oz/425g) tin of mixed vegetables, drained (save the other half for another purpose.)
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
Instructions
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour, garlic and onion powders, white pepper and salt. Cook and stir for about a minute.
- Whisk in the chicken stock, whisking constantly. Cook until the mixture bubble and thickens. Add the vegetables and simmer on low for 5 minutes.
- At the end of that time mash the vegetables into the soup with a potato masher to give you your desired consistency.
- Whisk in the milk and the cream. Heat through until hot, again over medium heat, about 5 minutes.
- Serve hot with your favorite soup side. Crackers, bread, biscuits, rolls, etc.
Did you make this recipe?
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