Description
This Creamy Mushroom & Pearl Couscous Soup is a comforting and hearty vegetarian soup featuring tender cremini mushrooms, chewy pearl couscous, and a rich, creamy broth enriched with butter and cream. Infused with savory herbs and a hint of smoked paprika, this soup is perfect for cozy fall days and can easily be made dairy-free with coconut milk.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
Mushrooms & Seasoning
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Broth & Grain
- 6 cups vegetable broth
- ¾ cup pearl couscous (Israeli couscous)
Cream & Garnish
- ½ cup heavy cream or full-fat coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Onion: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Cook Mushrooms and Season: Add the sliced mushrooms, dried thyme, salt, black pepper, and smoked paprika if using. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Add Broth and Bring to Boil: Pour in the vegetable broth and bring the mixture to a rolling boil over medium-high heat.
- Add Couscous and Simmer: Stir in the pearl couscous, then reduce the heat to a gentle simmer. Cook uncovered for 10 to 12 minutes, or until the couscous is tender but still chewy.
- Finish Soup: Stir in the heavy cream (or coconut milk) and lemon juice. Let the soup heat through for another 2 to 3 minutes to blend the flavors.
- Adjust and Serve: Taste and adjust seasoning with more salt or pepper if needed. Serve the soup hot, garnished with chopped fresh parsley.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- The soup thickens as it cools; add extra vegetable broth when reheating to adjust consistency.
- For added nutrition, stir in fresh spinach or kale at the end of cooking and wilt for a minute.
