Mushroom Soup with Ranch Cream

Name: Mushroom Soup with Ranch Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 people
Cuisine: American
Ingredients: ½ stick (2 ounces) unsalted butter; 1 onion; 3 pounds white button mushrooms; ground black pepper; 2 quarts chicken stock; 1½ cups sour cream; 1 seasoning packet or 3 tbsp of shaker seasoning Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix

Prep Time 15 min
Cook Time 25 min
Servings 12

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Ingredients (7)

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
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 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.

Steps (4)

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.
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.
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.
4

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