Billed as “the world’s most visited dinner show attraction” with locations in Branson, Missouri and Pigeon Forge, Tennessee, Dolly Parton’s Stampede dinner theater has drawn millions (the latest published count is a mind-blowing 20 million people) since its opening in 1988.
Famous for more than just its namesake, the four-course meal served in tandem with stunning live performances also keeps generations of fans coming back for more. Among the items that have been a mainstay on the menu for decades is the show’s beloved Dolly Parton Stampede Soup (a Southern recipe that Dolly loves).
Available exclusively at the show, this creamy, comforting soup is loaded with a medley of tender vegetables (just like Dolly’s stone soup recipe) bathed in a rich and flavorful creamy broth. Luckily, thanks to our easy copycat recipe, you can now enjoy this soup any night of the weekfrom 9 to 5. Ready in under 30 minutes, it’s the perfect easy soup recipe to make on a busy weeknight.
How to Make the Dolly Parton Stampede Soup
Full disclosure: This is not Dolly’s official recipe. Dolly has not released the official recipe or ingredients for her famous Stampede Soup (she has shared her 5-layer casserole recipe, though), so we had to take some creative license to arrive at our copycat version.
Our Dolly Parton Stampede Soup recipe is based upon the ingredients disclosed in the Original Creamy Soup Mix available to purchase from the Dolly Parton’s Stampede website and various other copycat recipes around the web. When combined, we think our version is about as close as you’ll get to the real recipe without buying a ticket to the live show.
4 cups chicken stock1 bay leaf1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon kosher salt1/2 teaspoon ground black pepper1/4 cup cornstarch1/4 cup water2 cups heavy cream2 cups frozen mixed vegetables, partially thawed (e.g., a medley of green beans, carrots, corn and peas)2 tablespoons fresh parsley, finely chopped (for garnish)
Step 1: Simmer the broth
In a large, heavy-bottomed stock pot, combine the chicken stock, bay leaf, garlic powder, onion powder, salt and pepper. Then, bring to a gentle boil over medium heat.
Step 2: Whisk in cornstarch and cream
In a small glass measuring cup, dissolve the cornstarch into the water, whisking together until lump-free.
Once the seasoned stock is simmering, whisk the cornstarch slurry and heavy cream into the pot, and mix until smooth.
Step 3: Add the veggies
Add the vegetables to the soup (you can roughly chop them into smaller bite-sized pieces if yours are on the larger side). Bring the soup back to a simmer and then let cook, stirring occasionally, until thick and creamy, about 10 to 12 minutes.
Editor’s Tip: For this recipe, you may use 2 cups of canned mixed vegetables rather than frozen if you prefer. Just keep in mind that canned vegetables are often saltier than frozen, so you may wish to reduce the amount of salt added to the soup. Start with 1/2 teaspoon and increase from there to suit your tastes.
Step 4: Serve
Once thickened, remove the bay leaf and then stir in the fresh parsley. Ladle into bowls and serve hot (preferably alongside a batch of Dolly’s famous buttermilk biscuits). Enjoy!
Editor’s Tip: If your soup thickens too much, you can thin the soup with a little milk or additional chicken stock until it reaches your desired consistency.
Here’s What I Thought
This soup is so cozy, so comforting and oh-so-easy! We can see why this creamy soup recipe has been a staple at Dolly’s Stampede show for so many years. (It’s certainly up there with our other favorite creamy soup recipes.) The simple medley of ingredients and creamy consistency tastes like a hug from home. Just like Dolly’s hearty chicken and dumplings, this recipe is loaded with good old-fashioned flavors rooted in Southern charm and hospitality.
The post I Made Dolly Parton’s Stampede Soup, and It’s a Bowl of Southern Charm and Comfort appeared first on Taste of Home.