Dixie Stampede Creamy Vegetable Soup
½ cup frozen peas
½ cup whole kernel sweet corn
½ cup canned green beans
½ cup carrots peeled & grated
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 quart chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
1½ cups heavy whipping cream
Fully cook all of the vegetables individually and then grind or chop them into small pieces.
Make a blond roux by placing the margarine or butter into a large pot over medium heat. When the margarine or butter melts add the flour. Cook for about one minute. Do not let the roux brown.
Add the broth, vegetables, and seasonings to the pot where the roux was made. Bring to a boil, and then turn the soup down to a simmer.
Add the heavy whipping cream and stir to combine.
Season the soup with salt and pepper & garnish with chopped parsley (optional)