Prep:
10 min
|
Cook:
15 min
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)
-
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
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.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(2 people made this)
Hidden Valley® Ranchology Rewards
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?
Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards