Description
This Creamy Mushroom & Pearl Couscous Soup is the ultimate cozy comfort food, perfectly blending earthy cremini mushrooms with the delightful, chewy texture of pearl couscous in a velvety, rich broth. It is a hearty, elegant, and simple meal that comes together in under 40 minutes, making it the perfect solution for busy weeknights or a soul-warming lunch. Packed with savory goodness, this soup is sure to become a family favorite during colder months.
Ingredients
2 tbsp olive oil
1 lb cremini mushrooms, sliced
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup pearl (Israeli) couscous
4 cups chicken or vegetable broth
1/2 cup heavy cream
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the sliced mushrooms and cook for 6–8 minutes until golden brown and tender.
Add the diced onion to the pot and sauté for 4 minutes until translucent.
Stir in the garlic and dried thyme, cooking for another minute until fragrant.
Pour in the broth and bring to a gentle boil.
Stir in the pearl couscous, reduce heat to low, and cover.
Simmer for 10 minutes, or until the couscous is tender.
Turn the heat to low and stir in the heavy cream.
Warm through for 2 minutes until the texture is silky and glossy.
Season with salt and pepper to taste and serve garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of broth when reheating as couscous absorbs liquid. For a thinner soup, add an extra half-cup of broth. You can stir in two handfuls of baby spinach at the end for added greens.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg