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Nothing can compare to the legend of Dolly Parton. She holds the record for most No. 1 singles by a female country artist (25) and for the most top 10 country albums on the Billboard Country Albums chart (41). A pop culture icon in her own right, Parton has transcended her music persona to star in multiple Hollywood movies, open theme parks and become a role model for strong and independent women.
As a fan of Dolly’s flavors, I’ve always been interested in visiting her famous dinner show attraction, Dolly Parton’s Stampede. Formerly known as the Dixie Stampede, the centerpiece of this attraction is a Southern four-course feast, followed by a show featuring music, comedy, live animals and (of course) fireworks. Having been hearing rave reviews about this place’s “incredible cream of vegetable soup,” I figured I should find at least one copycat recipe to tide me over until I get to Pigeon Forge, TN or Bran, MO myself Forest travel. After seeing Laura Ashley’s version at the 321 dinner party, I knew it was time to officially see what all the fuss was about.
How to Make Dolly Parton’s Stampede Soup
Start by melting four tablespoons of cream in a large saucepan. Add flour, garlic powder, onion powder, white pepper, and salt; stir until well combined. Let the mixture cook for a minute, then add the chicken broth and mixed vegetables. Let the mixture cook for five minutes, then use a potato masher to mash the vegetables to the desired consistency (to experiment, I kept things on the thicker side). When ready, stir halfway and continue cooking for 5 minutes. Now all that’s left to do is grab a tasting spoon to taste the final product, season if desired, and serve with your choice of rolls, cornbread, or crackers.
My honest opinion on Dolly Parton’s Stampede Soup
This recipe helps me on so many levels. First off, the first taste test was so good that I didn’t even bother seasoning the soup again. It was perfect as it was. Beyond that, I’ve always loved simple recipes that take less than 20 minutes to make, and Dolly’s Cowboy Soup is just that. I did go the more convenient route and use canned mixed vegetables, so I can only imagine how much better it would be if I substituted freshly picked veggies from the local farmers market.
I would recommend this recipe to anyone looking for a comfort meal to add to their seasonal rotation because, personally, I could eat it year round and be a happy camper. Even though their “Original Cream Soup Mix” is sold online, I still encourage you to make the recipe from scratch and enjoy the benefits of its amazing flavor.
