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

1. Preheat oven to 400ºF (205ºC).
2. 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.
3. 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.
4. Remove from heat and puree until completely smooth, using handheld or regular blender.
5. Return soup to cooking pot and stir in heavy cream; simmer gently for additional 5 minutes. Salt and pepper to taste.
6. While soup simmers, in a small mixing bowl, combine ranch salad dressing and seasoning mix, sour cream and chopped chives.
7. To serve, ladle soup into soup bowls and garnish each serving with a swirl of ranch cream and chives.

Makes 12 servings.

Recipe and photograph provided courtesy The Clorox Company/Hidden Valley, member of The Association For Dressings and Sauces.