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creamy mushroom pearl couscous soup
Esha

Creamy Mushroom Pearl Couscous Soup Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 to 6 bowls
Calories: 280
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 cups assorted mushrooms
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup dry white wine optional
  • 4 cups vegetable or chicken broth
  • 1 cup pearl couscous
  • 1/2 cup heavy cream or coconut cream
  • Salt and pepper to taste
  • Fresh parsley chopped
  • Optional Enhancements
  • Dash of nutmeg
  • Parmesan or vegan cheese
  • Truffle oil

Method
 

  1. Heat olive oil or butter in a pot over medium heat.
  2. Sauté onions until translucent. Add garlic and thyme.
  3. Add mushrooms, cook until golden.
  4. Pour in wine and reduce slightly.
  5. Add broth and couscous, simmer until couscous is tender.
  6. Stir in cream, season with salt, pepper, and nutmeg.
  7. Garnish with parsley and optional Parmesan or truffle oil. Serve hot.

Notes

  • Best served fresh; couscous may thicken soup when stored.
  • Customize with additional vegetables or herbs.
  • Vegan adaptations are simple with plant-based cream and broth.