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unsalted butter
½ stick (2 ounces)
large onion, roughly chopped
1
white button mushrooms, sliced
3 pounds
kosher salt and freshly ground black pepper, to taste
chicken broth
2 quarts
sour cream
1½ cups
1 seasoning packet or 3 tbsp of shaker seasoning
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Stir in the onions and mushrooms; season with salt and pepper and cook until soft and tender, about 5 minutes.
Add the chicken broth to the pot, bring to a boil, then reduce heat and simmer uncovered for 15 minutes. While soup simmers, whisk together the sour cream and seasoning mix in a medium bowl.
Remove soup from heat and puree until completely smooth using a handheld or regular blender. Whisk in half of the Ranch sour cream until creamy and well-blended.
Ladle the hot soup into bowls and garnish with generous dollops of the remaining Ranch sour cream.
