Description
This Creamy Mushroom & Pearl Couscous Soup is a comforting and delicious meal perfect for a cozy night in. The combination of earthy mushrooms, flavorful broth, and creamy half and half makes for a hearty and satisfying dish.
Ingredients
Units
Scale
Main Ingredients:
- 2 tbsp butter
- 1 large shallot minced
- 1 tbsp garlic minced
- 1 lb baby bella mushroom sliced
- 5 cups beef broth
- 1/4 cup white wine
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp dried dill
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1 cup pearl couscous
- 1/2 cup half and half
For Serving:
- Sour cream
- Crusty Bread
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add shallot and garlic, sauté until fragrant.
- Add Mushrooms & Spices: Add mushrooms and cook until they release their juices. Stir in Worcestershire sauce, salt, dill, paprika, and thyme.
- Simmer Soup: Pour in beef broth and white wine. Bring to a simmer, then add pearl couscous. Cook until couscous is tender.
- Finish with Cream: Stir in half and half and simmer for a few more minutes. Serve hot with a dollop of sour cream and crusty bread.
Notes
- You can substitute vegetable broth for beef broth to make this soup vegetarian.
- Feel free to add more vegetables like carrots or spinach for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg