Preheat oven to 400 degrees Fahrenheit. Spread mushrooms, onion, fennel, garlic and thyme on large sheet tray or non-stick roasting dish. 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.
Remove tray from oven and transfer all ingredients (including pan juices) to large pot. Add ┬áchicken 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.
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.
Recipe created by Tyler Florence, on behalf of Hidden Valley Ranch
Edited: October 15th, 2009