Dixie Stampede Homestyle Cream Of Vegetable Soup - Authentic - cooking recipe

Ingredients

3 tablespoons margarine (I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables (I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream (I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley

Preparation

In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
Garnish with chopped parsley and serve.