Description
This Creamy Mushroom & Pearl Couscous Soup is a hearty, comforting bowl perfect for chilly days. It blends tender mushrooms and pearl couscous in a rich, creamy broth infused with garlic, onion, and fresh thyme, making for a satisfying vegetarian meal that’s both flavorful and easy to prepare.
Ingredients
Scale
Base
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups mushrooms (button, cremini, or a mix), sliced
Soup
- 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
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, roughly 7-8 minutes. Stir occasionally to ensure even cooking.
- Add Couscous and Broth: Stir in the pearl couscous, mixing it well with the mushrooms and aromatics. Pour in the vegetable broth and add the fresh or dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for about 10-12 minutes, or until the couscous is tender.
- Finish with Cream and Butter: Stir in the heavy cream and optional butter to enrich the soup. Let it simmer uncovered for an additional 3-5 minutes to thicken slightly. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve hot for a creamy and comforting meal.
Notes
- Use vegetable broth to keep the soup vegetarian; switch to chicken broth if preferred.
- For a vegan version, substitute heavy cream and butter with coconut cream or cashew cream and use olive oil instead of butter.
- Feel free to add a pinch of red pepper flakes for a subtle heat.
- The pearl couscous can be replaced with regular couscous or small pasta like orzo if unavailable.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop.
