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Creamy Mushroom & Pearl Couscous Soup

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This comforting soup blends earthy mushrooms, hearty pearl couscous, and a creamy base with half & half, complemented by tangy dill. It’s the perfect cozy meal, especially when served with crusty bread for dipping.

Ingredients

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  • 2 tbsp butter
  • 1 large shallot, minced
  • 1 tbsp garlic, minced
  • 1 lb baby bella mushrooms, sliced
  • 5 cups beef broth
  • 1/4 cup white wine
  • 1 tsp Worcestershire sauce
  • 1 tsp salt (or to taste)
  • 1/2 tsp dried dill
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1 cup pearl couscous
  • 1/2 cup half & half

Optional for serving:

  • Sour cream
  • Crusty bread

Instructions

  • Cook the Vegetables: In a large pot over medium heat, melt the butter, being careful not to let it brown. Add the sliced baby bella mushrooms, minced shallot, and minced garlic to the pot. Cook and stir for about 2 minutes until aromatic and slightly softened.
  • Add Seasonings, Broth, and Couscous: Sprinkle in the dried dill, paprika, and dried thyme, stirring to combine. Whisk in the Worcestershire sauce, white wine, and beef broth. Taste the broth and season with salt and pepper as needed. Bring the pot to a boil, then pour in the pearl couscous.
  • Simmer: Cover the pot with a lid, reduce the heat to medium, and simmer for 20 minutes.
  • Finish the Soup: Check the couscous for doneness—it should be soft and slightly chewy. If not fully cooked, simmer for a few more minutes. Once the couscous is cooked, remove the pot from heat and stir in the half & half.
  • Serve: Ladle the soup into bowls and top with a dollop of sour cream for added tanginess. Serve with crusty bread on the side for dipping and enjoy!

Notes

  • The soup can be made ahead and stored in the refrigerator for 2-3 days. Reheat with a little extra broth if needed.
  • For a vegetarian option, use vegetable broth instead of beef broth.

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