Ingredients Jump to Instructions ↓

  1. 6 Small fennel bulbs, stalks removed and sliced into thin wedges

  2. 1/4 cup unsalted butter, cut into small cubes Extra-virgin olive oil Kosher salt Freshly ground black pepper

  3. 1 large onion, roughly chopped

  4. 4 cloves garlic, smashed

  5. 6 sprigs fresh thyme, leaves stripped from the stem

  6. 3 1/2 pounds white button mushrooms, sliced in half

  7. 3 quarts chicken stock

  8. 3/4 cup heavy cream

  9. 2 tablespoons fresh chopped chives

  10. 1 (1-ounce) packet Hidden Valley Ranch Salad Dressing and Seasoning Mix

  11. 2 cups (16 ounces) sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400ºF (205ºC). Spread 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 to 30 minutes. Mushrooms and fennel should be tender and slightly caramelized when done. Remove tray from oven and transfer all ingredients (including pan juices) to large pot. Add chicken stock and bring to a boil; reduce heat and simmer uncovered for 15 minutes. Remove from heat and puree until completely smooth, using handheld or regular blender. Return soup to cooking pot and stir in heavy cream; simmer gently for additional 5 minutes. Salt and pepper to taste. While soup simmers, in a small mixing bowl, combine ranch salad dressing and seasoning mix, sour cream and chopped chives. To serve, ladle soup into soup bowls and garnish each serving with a swirl of ranch cream and chives.


Send feedback