The Dixie Stampede's Creamy Vegetable Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Water is cost-effective and can be flavored with herbs.

Preheat the oven to 400°F for the biscuits.

Grease a cast iron skillet with vegetable shortening and place it in the oven to heat.

In a mixing bowl, add 2 cups of flour and create a well in the center.

Pour milk and vegetable shortening into the well, then add a sprinkle of salt.

Using hands, mix the milk and shortening until fully incorporated, then gently mix in the flour from the sides to form a dough.

Add 1 cup of cheddar cheese to the dough and incorporate carefully to avoid overmixing.

Remove the hot cast iron skillet from the oven and drop spoonfuls of biscuit dough into it.

Bake the biscuits for 20 minutes, then turn on the broiler to brown the tops.

Melt butter in a large pot over medium heat until foamy.

Add flour to the melted butter and stir to create a paste, cooking for 1-2 minutes to remove raw flour taste.

Add water to the paste and mix well, using a whisk if available.

Add onion powder and garlic powder to the mixture.

Incorporate light corn syrup for sweetness and thickness.

Add chicken broth and mix well, seasoning with salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens