Ingredients (7)
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unsalted butter ½ stick (2 ounces)
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large onion, roughly chopped 1
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white button mushrooms, sliced 3 pounds
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kosher salt and freshly ground black pepper, to taste
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chicken broth 2 quarts
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sour cream 1½ cups
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
Steps (4)
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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.
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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.
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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.
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4
Ladle the hot soup into bowls and garnish with generous dollops of the remaining Ranch sour cream.
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