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.