Creamy ‘Lasagna’ Soup with Mushrooms, Corn and Leeks

 

Comfort in a bowl, featuring some of my favourite Grey Arrow Farm veggies. With mushrooms, corn, leeks and some Mafalda Corta pasta (aka baby lasagna noodles in my books), this one-pot wonder is perfect for those cold days.

Creamy ‘Lasagna’ Soup with Mushrooms, Corn and Leeks

  • 4 cups chicken or vegetable broth

  • 1 cup Mafalda corta pasta

  • 1 leek, thinly sliced

  • 8-10 brown button mushrooms, thinly sliced

  • ½ cup finely diced celery

  • ½ white onion, finely diced

  • ¼ cup butter

  • ¼ cup flour

  • 1 ½ cups frozen corn, or two ears of fresh corn

  • ½ cup heavy cream

  • 1 glove garlic

  • 2 sprigs of fresh thyme (or 2 tsp dried)

  • Salt and pepper to taste

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.

 
Vegetables, Soups & SandwhichesJessica MusslewhiteVegetables, mushrooms, corn, leeks, soupComment