Mushroom Soup with Ranch Cream

  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min
  • Servings: 12
Rated 4/5 based on 4 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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Ratings & Reviews

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
Rated 3 out of 5 by from Filling and creamy We're big fans of mushrooms and ranch. This was a very filling soup. It' full of butter and cream.
Date published: 2013-11-29
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