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DIXIE STAMPEDE CREAM OF VEGETABLE SOUP

Source: Dixie Stampede - Pigeon Forge, Tennessee

1 qt. chicken broth
1/2 C. frozen peas
1/2 C. whole kernel sweet corn
1/2 C. canned green beans
1/2 C. carrots, peeled and grated
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 C. heavy whipping cream

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste. Yields 6 servings.