Description
This Creamy Mushroom & Pearl Couscous Soup is a rich and comforting dish filled with earthy mushrooms, tender pearl couscous, and a creamy broth. It’s perfect for chilly nights when you want a warm and hearty bowl of goodness.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups mushrooms (button, cremini, or a mix), sliced
- 1/2 cup pearl couscous
- 4 cups vegetable broth (or chicken broth)
- 1 1/2 cups heavy cream
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
- 1 tbsp butter (optional, for richness)
Instructions
- Sauté Vegetables:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms. Continue to sauté for an additional 5-7 minutes, until the mushrooms release their moisture and become tender. - Add the Couscous:
Stir in the pearl couscous and cook for 1-2 minutes to lightly toast it and incorporate the flavors. - Add Broth and Simmer:
Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat and let it simmer for 10-12 minutes, or until the couscous is tender and has absorbed some of the broth. - Stir in Cream and Herbs:
Once the couscous is cooked, add the heavy cream, fresh thyme, and butter (if using). Stir to combine and cook for an additional 5 minutes, allowing the soup to thicken and become creamy. - Season and Serve:
Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with chopped fresh parsley. - Serve:
Serve hot with crusty bread or a side salad for a complete meal.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative like coconut cream or almond milk.
- If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender to create a creamier texture.
- For extra flavor, add a splash of white wine to the mushrooms as they sauté, or a squeeze of lemon juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg