Savory, warm roasted mushroom and fennel
soup served with dollops of ranch-flavored cream definitely rates
as company-fare.
Roasted Mushroom
and Fennel Soup with Ranch Cream
6 Small fennel bulbs,
stalks removed and sliced into thin wedges
1/4 cup unsalted butter,
cut into small cubes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 large onion, roughly chopped
4 cloves garlic, smashed
6 sprigs fresh thyme, leaves stripped from the stem
3 1/2 pounds white button mushrooms, sliced in half
3 quarts chicken stock
3/4 cup heavy cream
2 tablespoons fresh chopped chives
1 (1-ounce) packet Hidden Valley Ranch Salad Dressing and Seasoning
Mix
2 cups (16 ounces) sour cream
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.
