ROASTED MUSHROOM AND FENNEL SOUP
WITH RANCH CREAM

You’ll need:
6 small fennel bulbs, stalks removed and sliced into thin wedges
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
¼ cup (½ stick) unsalted butter, cut into small cubes
1 large onion, roughly chopped
4 cloves garlic, smashed
6 sprigs fresh thyme sprigs, leaves stripped from the stem
3 ½ pounds white button mushrooms, sliced in half
(or mix of wild mushrooms such as oyster and chanterelle,
if available)
Extra-virgin olive oil
3 quarts chicken stock
¾ cup heavy cream
Kosher salt
Freshly ground black pepper
2 tablespoons fresh chopped chives
1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
2 cups sour cream (ratio: 1 tablespoon dry seasoning mix per cup sour cream)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. 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 25-30 minutes. Mushrooms and fennel should be tender and slightly caramelized when done.
2. Remove tray from oven and transfer all ingredients (including pan juices) to large pot. Add chicken stock and bring to boil; reduce heat and simmer uncovered for 15 minutes. Remove from heat and puree until completely smooth, using handheld or regular blender. Stir in heavy cream; simmer gently for additional 5 minutes. Taste; adjust salt and pepper.
3. While soup simmers, in small mixing bowl combine Hidden Valley® Original 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.

Prep Time: 1 hour
Cook Time: 25 minutes

Created by the Makers of Hidden Valley® Salad Dressings