Mushroom Soup with Ranch Cream
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 12
Ingredients (7)
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½ stick (2 ounces) unsalted butter
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1 large onion, roughly chopped
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3 pounds white button mushrooms, sliced
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kosher salt and freshly ground black pepper, to taste
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2 quarts chicken broth
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1½ cups sour cream
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1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
Steps (4)
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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.
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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.
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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.
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Step 4
Ladle the hot soup into bowls and garnish with generous dollops of the remaining Ranch sour cream.
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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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