{Creamy Fall Soup}

with Mushrooms, Corn + Leeks

Mmm, can’t you just taste this warm, autumn-in-a-bowl goodness? It’s time to gather that late garden harvest and throw it all in a pot for a comforting supper.

And it takes only half an hour to make this deliciousnesss– absolutely worth every minute of it. Corn, leeks, celery, mushrooms simmered in creamy broth, finished with oodles of frilly noodles… yes, please!

Thank you Jessica Musslewhite for creating yet another wonderful recipe for our farm. (See her blog for more food inspiration.) And we hope you all continue to enjoy that garden bounty for as long as it lasts!

Print Recipe

Creamy Fall Soup with Mushrooms, Corn + Leeks

Ingredients

  • 4 cups chicken or vegetable broth
  • 1 cup Mafalda corta pasta (mini lasagna noodles)
  • 1 leek, thinly sliced
  • 8-10 brown button mushrooms, thinly sliced
  • 1/2 cup celery, finely diced
  • 1/2 white onion, finely diced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups frozen corn, or two ears of fresh corn
  • 1/2 cup heavy cream
  • 1 clove garlic
  • 2 sprigs fresh thyme (or 2 tsp dried)
  • Salt and pepper to taste

Instructions

  • In a Dutch oven or medium stock pot, melt butter. Add celery, onions and leeks and sauté until onions are translucent (5 minutes). 
  • Add mushrooms and garlic and cook until the mushrooms have stewed down. 
  • Add flour and stir until flour is cooked down.
  • Add chicken stock, corn and thyme. Season to taste. Bring to a boil and then reduce heat and simmer for 15 – 20 minutes. Add in pasta until cooked (~10-12 minutes). Slowly add heavy cream and serve warm.