Creamy Mushroom & Pearl Couscous Soup

By Must Love Garlic

Creamy Mushroom & Pearl Couscous Soup, packed with earthy mushrooms, hearty pearl couscous, tangy dill, paprika and cream.

For those days you need something deeply comforting, this mushroom soup has your back.

With minimal prep and cook time, this soup recipe comes together in just 30 minutes making it perfect for a weeknight meal. That means more time relaxing and less time worrying about dinner.

• Servings– 4 (about 2 cups each)
• Total Time– 30 minutes

Mushroom & Couscous Soup Ingredients:

• Butter– salted or unsalted
• Shallot– minced. Can you substitute onions? Yes! However keep in mind that shallots are more delicate in flavor, a bit sweeter and less intense than regular onion.
• Garlic– minced.
• Baby Bella Mushrooms– baby bella mushrooms are earthier and meatier than white button mushrooms, making them a perfect pairing with richer flavors.
• Beef Broth– beef broth has a strong, rich, robust flavor making it a great match for mushrooms. If you’d like to make this vegetarian, you can substitute vegetable broth.
• White Wine– this is important! White wine adds acidity to the soup which really brings out the flavors. If you’d like to substitute the wine, try a splash of white wine vinegar instead.
• Worcestershire Sauce– to deepen the flavor.
• Spices- Salt, pepper, dried dill, paprika, and dried thyme
• Pearl Couscous or Israeli Couscous– Pearl couscous is much bigger than regular couscous with a soft, chewy mouth feel. They are very hearty, perfect for a cozy soup or stew. If you are unable to pearl couscous, it can be substituted with a small pasta such as orzo or ditalini.
• Half and Half– half and half is a mixture of half whole milk and half cream, and can be found in the coffee creamer section of most grocery stores. It’s lighter and has less fat than regular cream.
• Sour cream– for garnish and a nice contrast to the robust flavors of the soup.
• Crusty Bread– for serving

How To Make Soup Vegetarian:

For vegetarian soup, substitute beef broth with vegetable broth. To make vegan, replace butter with olive oil. Coconut milk can be used in place of half & half. It will give your soup a bit more sweetness, but is a nice contrast to the more savory flavors.

How to Serve Creamy Mushroom & Couscous Soup:

• This soup is hearty enough to be eaten on it’s own, but crusty bread is always a good idea!

How to Make Mushroom Soup:

• Cook Vegetables: Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, & minced garlic to pot. Cook and stir for 2 minutes until aromatic.

• Add Seasoning, Broth, and Couscous: Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with salt & pepper. Bring pot to a boil, pour in couscous, and cover pot with a lid. Turn heat down to medium and simmer for 20 minutes.

• Finish & Plate: Check couscous for doneness. It should be soft and chewy. Add more time if needed. Once couscous is done, remove pot from heat and stir in half & half. Serve with sour cream & crusty bread.

Leftovers:

• Store- store leftover soup in an airtight container in the refrigerator. Soup will keep for 2-3 days. If you would like to freeze soup, make and freeze the soup base only (stop recipe before adding pearl couscous & cream). The soup base will last in the freezer for up to 3 months. Once ready to cook, allow to thaw, add to large pot and continue with recipe.

• Reheat-reheat soup in a saucepan over low heat. Stir and simmer until warmed through.

Creamy Mushroom & Pearl Couscous Soup, packed with earthy mushrooms, hearty pearl couscous, tangy dill, paprika and cream.

Equipment

• Large Pot
• Knife
• Cutting Board
• Cooking Spoon
• Spatula
• Ladle

Ingredients  

• 2 tablespoon butter
• 1 large shallot minced
• 1 tablespoon garlic minced
• 1 lb baby bella mushroom sliced
• 5 cups beef broth
• ¼ cup white wine
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon dried dill
• ½ teaspoon paprika
• ¼ teaspoon dried thyme
• 1 cup pearl couscous
• ½ cup half and half
• Sour cream
• Crusty Bread for serving

Instructions 

• Cook Vegetables: Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, & minced garlic to pot. Cook and stir for 2 minutes until aromatic.
• Add Seasoning, Broth, and Couscous: Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with salt & pepper. Bring pot to a boil, pour in couscous, and cover pot with a lid. Turn heat down to medium and simmer for 20 minutes.
• Finish & Plate: Check couscous for doneness. It should be soft and chewy. Add more time if needed. Once couscous is done, remove pot from heat and stir in half & half. Serve with sour cream & crusty bread.