This is the soup you need if you are trying to make one of those creamy casseroles that calls for a can of that stuff we grew up on. I know you know what I mean.
So I made this with just that sort of application in mind: Ranch Chicken and Mushrooms in the Instant Pot. I was getting ahead for the week and made this on a cold and dreary Sunday afternoon. I had to stop myself from eating it all so I would have enough left for the chicken recipe.
Where has this recipe been all my life? Seriously, it is that good. I am not a vegetarian and we eat meat with every meal, but I would gladly have this soup for a meal any day. It seems almost a shame to use it in a casserole – except that this “ingredient” will totally elevate whatever recipe you decide to add it to.
And even better – it’s ready in about 20 minutes. Sure, you could simmer it longer if you wanted to, but it’s totally not necessary.
Fast – delicious – easy – filling. I can’t think of anything better.
See notes section for AIP and Whole30 substitutions.