
Roasted Mushroom and Fennel Soup
with Ranch Cream
Makes 12 ServingsIngredients
* | 3 1/2 pounds white button mushrooms, sliced in half (or 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 sprigs, 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 to taste |
* | 3 quarts chicken stock |
* | 3/4 cup heavy cream |
* | FOR THE RANCH CREAM: |
* | 2 cups sour cream |
* | 2 tablespoons Hidden Valley Original Ranch Salad Dressing and Seasoning Mix (from a 1-ounce packet) |
* | 2 tablespoons fresh chopped chives |

Instructions
1 | Preheat oven to 400F degrees. |
2 | Spread mushrooms, onion, fennel, garlic and thyme on a large sheet tray of non-stick roasting dish (may require 2 pans to accommodate all the vegetables.) Sprinkle pieces of butter evenly over vegetables; drizzle liberally with olive oil. Season with salt and pepper. |
3 | Roast in oven for 25-30 minutes. Mushrooms and fennel should be tender and slightly caramelized when done. |
4 | Remove tray from oven and transfer all ingredients (including pan juices) to a large pot. Add chicken stock and bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. |
5 | Remove from heat and puree until completely smooth, using handheld or regular blender. Stir in heavy cream; simmer gently for an additional 5 minutes. Taste and adjust seasonings, if necessary. |
6 | While soup simmers, in a small mixing bowl, combine sour cream, Hidden Valley Original Ranch Salad Dressing and Seasoning Mix and chopped chives. |
7 | To serve, ladle soup into bowls and garnish each serving with a swirl of Ranch Cream and chives. |


Notes
- Prep Time: 1 hour
- Cook Time: 25 minutes
Source
Recipe courtesy of Hidden Valley(R) Ranch