Description
Indulge in the rich and creamy goodness of this Mushroom & Pearl Couscous Soup. Bursting with earthy mushrooms, tender pearl couscous, and a hint of thyme, this Mediterranean-inspired soup is a comforting delight perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced (cremini, button, or a mix)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 cup pearl (Israeli) couscous
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon soy sauce or tamari (for depth)
- 1/4 cup grated Parmesan cheese (optional)
- Chopped parsley for garnish
Soup:
Instructions
- Heat oil and butter: Heat olive oil and butter in a large pot over medium heat.
- Sauté onion and garlic: Add the onion and sauté until softened. Stir in garlic and cook.
- Cook mushrooms: Add mushrooms, thyme, salt, pepper, and paprika. Cook until browned.
- Add couscous and broth: Stir in couscous, toast briefly, then pour in broth and soy sauce. Simmer until couscous is tender.
- Finish the soup: Stir in cream and Parmesan, if using. Adjust seasoning. Serve hot, garnished with parsley.
Notes
- To make this soup dairy-free or vegan, use coconut milk and omit the butter and Parmesan.
- For a richer flavor, use a mix of wild mushrooms or add a splash of white wine before simmering.
- Leftovers thicken as the couscous absorbs liquid—just add more broth to reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
