Mushroom Soup with Ranch Cream

  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min
  • Servings: 12
Rated 3.6667/5 based on 3 customer reviews

Ingredients (7)

Steps (4)

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Ladle the hot soup into bowls and garnish with generous dollops of the remaining Ranch sour cream.

  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(3)

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Rated 5 out of 5 by from This combines 2 of our faves! My husband and I are big fans of soups and we especially like this combination of vegetables. Fennel is probably an acquired taste, but thankfully, we enjoy it. Paired with mushrooms and ranch cream, it's stellar!
Date published: 2017-08-18
Rated 3 out of 5 by from Okay I guess fennel isn't my family's thing. It was okay, but I don't think I'll make it again.
Date published: 2017-08-05
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