Description
A cozy, velvet comfort soup that brings together earthy cremini mushrooms and chewy pearl couscous in a rich, creamy vegetable broth. This recipe is the perfect balance of gourmet flavor and quick, hassle-free preparation, making it an ideal choice for busy weeknights or meal prep. Hearty, satisfying, and completely alcohol-free, this soup delivers a warming hug in every bowl.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
16 oz cremini mushrooms, sliced
1 yellow onion, finely diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup pearl (Israeli) couscous
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat the butter and olive oil in a large pot over medium-high heat.
Add the sliced mushrooms and sauté for 6–8 minutes until golden brown.
Add the onion and sauté for 3 minutes until translucent.
Stir in the garlic and dried thyme, cooking for 1 minute until fragrant.
Pour in the vegetable broth and bring to a gentle boil.
Stir in the pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until tender.
Stir in the heavy cream and heat through for 2 minutes.
Season with salt and pepper to taste, then garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Since couscous absorbs broth, add a splash of water or milk when reheating. For extra protein, you can add shredded rotisserie chicken or seared chicken breast strips.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg