Description

A comforting and creamy mushroom and pearl couscous soup, perfect for a cozy meal. This recipe combines earthy mushrooms, tender pearl couscous, and a rich creamy broth infused with herbs, making it a satisfying vegetarian dish that’s easy to prepare in under 40 minutes.

Ingredients

Soup Ingredients

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)
Salt and pepper, to taste
1 tbsp butter (optional, for richness)

Garnish

1 tbsp fresh parsley, chopped

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Instructions

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
Cook Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown, about 6-8 minutes. If using, stir in 1 tablespoon of butter now for extra richness.
Add Pearl Couscous: Stir in 1/2 cup pearl couscous with the mushrooms and sauté for 1-2 minutes to lightly toast the couscous.
Pour Broth and Simmer: Pour in 4 cups of vegetable or chicken broth and add 1 tablespoon of fresh thyme (or 1 teaspoon dried thyme). Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the couscous is tender.
Incorporate Cream: Lower the heat and stir in 1 1/2 cups of heavy cream. Heat the soup gently without bringing it back to a boil to prevent curdling, allowing the flavors to meld, about 5 minutes.
Season and Garnish: Taste and season the soup with salt and pepper to your preference. Ladle into bowls and garnish with 1 tablespoon of freshly chopped parsley before serving.

Notes

You can substitute heavy cream with half-and-half for a lighter version, but it will be less rich.
For a vegan option, use a plant-based cream and vegetable broth, and omit the butter or use a vegan alternative.
Feel free to experiment with mushroom varieties like shiitake or portobello for different flavors.
The soup keeps well in the refrigerator for up to 3 days and reheats gently on the stove.