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Roasted Mushroom and Fennel Soup
with Ranch Cream
Makes 12 Servings
Ingredients
* FOR THE SOUP:
*3 1/2 pounds white buttom mushrooms, sliced in half or a mix of wild mushrooms such as oyster and chanterelle, if available
*1 large onion, roughly chopped
*6 small fennel bulbs, stalks removed and sliced into thin wedges
*4 cloves garlic, smashed
*6 sprigs fresh thyme, leaves stripped from the stem
*1/4 cup (1/2 stick) unsalted butter, cut into small cubes
*Extra virgin olive oil
*Kosher salt and freshly ground black pepper
*3 quarts chicken stock
*3/4 cup heavy cream
* FOR THE RANCH CREAM:
*2 tablespoons Hidden Valley Original Ranch Salad Dressing and Seasoning Mix from a 1-ounce packet
*2 cups sour cream
*2 tablespoons fresh chopped chives
Instructions
1Preheat oven to 400F degrees.
2Spread mushrooms, onion, fennel, garlic and thyme on large sheet tray or non-stick roasting dish (may require 2 pans to accommodate all vegetables). Sprinkle pieces of butter evenly over vegetables; drizzle liberally with olive oil. Season with salt and pepper; roast 25-30 minutes. Mushrooms and fennel should be tender and slightly caramelized when done.
3Remove tray from oven and transfer all ingredients (including pan juices) to a large pot. Add chicken stock and bring to boil; reduce heat and simmer, uncovered, for 15 minutes.
4Remove from heat and puree until completely smooth, using handheld or regular blender. Stir in heavy cream; simmer gently for additional 5 minutes. Taste and adjust salt and pepper seasonings, if necessary.
5While soup simmers, in a small mixing bowl, combine Hidden Valley Original Ranch Salad Dressing and Seasoning Mix, sour cream and chopped chives.
6To serve, ladle soup into soup bowls and garnish each serving with a swirl of Ranch Cream.
Notes
  • Prep Time: 1 hour
  • Cook Time: 25 minutes

Source
Recipe courtesy of Hidden Valley(R) Ranch