Mushroom Soup with Ranch Cream
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 12
½ stick (2 ounces) unsalted butter
1 large onion, roughly chopped
3 pounds white button mushrooms, sliced
kosher salt and freshly ground black pepper, to taste
2 quarts chicken broth
1½ cups sour cream
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
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.
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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