Creamy Mushroom and Pearled Couscous Soup

YIELD Serves 4

TIME 30 minutes

INGREDIENTS

  • 2 tbsp butter

  • 1 large shallot minced

  • 1 tbsp garlic minced

  • 1 lb mushrooms (your choice) sliced

  • 5 cups 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

  • Sour cream

  • Crusty Bread for serving

INSTRUCTIONS

  • Cook Vegetables: Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, & minced garlic to pot. Cook and stir for 2 minutes until aromatic.

  • Add Seasoning, Broth, and Couscous: Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with salt & pepper. Bring pot to a boil, pour in couscous, and cover pot with a lid. Turn heat down to medium and simmer for 20 minutes.

  • Finish & Plate: Check couscous for doneness. It should be soft and chewy. Add more time if needed. Once couscous is done, remove pot from heat and stir in half & half. Serve with sour cream & crusty bread.

Entrée, Chestnut Mushrooms, Oyster Mushrooms, Black Pearl, Piopinno, Shiitake, Soups and StewsGuest UserHenosishearty, soup, couscous, oyster mushrooms, pink oyster, chestnut mushrooms, shiitakes, Shiitake, Piopinno, Black Pearl, misc mushrooms, black pearlComment