Rich & Creamy Mushroom & Pearl Couscous Soup Recipe for Chilly Nights

I have to admit — after making this Creamy Mushroom & Pearl Couscous Soup Recipe several times, it has quickly become one of my favorite comfort meals. The first time I tried it, I was amazed at how the earthy mushrooms blended so perfectly with the tender pearl couscous.

The creamy texture feels rich without being too heavy, which I absolutely love. Every spoonful tastes cozy and satisfying. If you enjoy hearty, creamy soups, this one is going to win you over. Pairing it with a Low Carb Mongolian Ground Beef Cabbage Recipe on the side can make for a balanced, filling meal.

Ingredients

Here’s everything you’ll need to make this creamy mushroom and pearl couscous soup. Each ingredient plays an important role in building deep, comforting flavor:

• 2 tablespoons butter — Used for sautéing; butter adds richness and helps brown the mushrooms beautifully.
• 1 large shallot, minced — Offers a mild, slightly sweet flavor that’s softer than regular onion.
• 1 tablespoon garlic, minced — Fresh garlic provides strong aroma and depth; avoid jarred garlic for best flavor.
• 1 lb baby bella mushrooms, sliced — These mushrooms are firmer and more flavorful than white mushrooms, making the soup heartier.
• 5 cups beef broth — Creates a rich, savory base; choose low-sodium if you prefer to control salt levels.
• ¼ cup white wine — Adds brightness and balances the creamy texture.
• 1 teaspoon Worcestershire sauce — Enhances the savory, umami taste.
• 1 teaspoon salt — Adjust to taste depending on broth used.
• ½ teaspoon dried dill — Brings a light herbal note that complements mushrooms.
• ½ teaspoon paprika — Adds warmth and subtle color.
• ¼ teaspoon dried thyme — Earthy and aromatic, perfect for mushroom-based soups.
• 1 cup pearl couscous — Provides chewy texture and makes the soup filling and satisfying.
• ½ cup half and half — Gives creaminess without making the soup overly thick.
• Sour cream (for serving) — Adds tangy contrast when topped before serving.
• Crusty bread (for serving) — Ideal for dipping and soaking up the creamy broth.

Note: This recipe serves approximately 4 people (about 2 cups per serving).

Variations

If you’d like to customize this soup, here are some easy variations:

• Dairy-free — Replace butter with olive oil and use full-fat coconut milk instead of half and half.
• Vegetarian — Swap beef broth for vegetable broth while keeping all the seasonings.
• Extra Flavor — Add a splash of soy sauce or a pinch of red pepper flakes for added depth.
• Protein Boost — Stir in cooked shredded chicken for a heartier meal.
• If you enjoy layered desserts after your soup, you can also enjoy a Magical 3 Layer Key Lime Pie Trifle Recipe as a sweet treat.

Cooking Time

This recipe comes together quickly, making it perfect for busy evenings:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Large pot — For cooking and simmering the soup evenly.
• Sharp knife — For slicing mushrooms and mincing shallot and garlic.
• Cutting board — Keeps prep organized and safe.
• Wooden spoon — For stirring ingredients while cooking.
• Ladle — For serving soup easily into bowls.

How to Make Creamy Mushroom & Pearl Couscous Soup

This soup comes together in simple steps. Just follow along and enjoy the process.

Prepare the Aromatics

Start by melting butter in a large pot over medium heat. Add the sliced mushrooms, minced shallot, and garlic. Sauté for about 2 minutes until the mushrooms begin to soften and release their juices. The aroma at this stage is rich and savory.

Build the Flavor Base

Add salt, dried dill, paprika, and thyme to the pot. Stir well to coat the vegetables in the seasonings. Pour in the white wine, Worcestershire sauce, and beef broth. Stir again and allow everything to combine evenly.

Simmer with Couscous

Bring the soup to a gentle boil. Add the pearl couscous, cover the pot, and reduce the heat to medium. Let it simmer for about 20 minutes, or until the couscous becomes tender and slightly plump.

Finish with Cream

Remove the pot from heat once the couscous is fully cooked. Stir in the half and half slowly to create a smooth, creamy consistency. Taste and adjust seasoning if needed before serving.

Additional Tips for Making this Recipe Better

After making this recipe multiple times, here are some helpful tips I’ve learned:

• I always sauté the mushrooms until slightly golden — it deepens the flavor.
• I prefer baby bella mushrooms because they hold their texture better.
• If the soup thickens too much, I add a splash of warm broth before serving.
• I taste the soup at the end and adjust salt carefully.
• For extra richness, I sometimes stir in a small spoon of sour cream directly into the pot.

How to Serve Creamy Mushroom & Pearl Couscous Soup

Serve this soup warm in deep bowls. Add a dollop of sour cream on top and lightly swirl it for a beautiful presentation. Sprinkle fresh herbs like dill or thyme for color. Pair it with toasted crusty bread or a grilled cheese sandwich for a cozy meal. It also works wonderfully as a starter for a larger dinner.

Nutritional Information

Here’s a general nutritional breakdown per serving:

• Calories: Approximately 320
• Protein: Around 12g
• Carbohydrates: Around 39g
• Fat: Around 11g

Values may vary slightly depending on ingredient brands and portion sizes.

Make Ahead and Storage

This soup stores well with a few simple adjustments.

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The couscous may absorb more liquid, so add a splash of broth or water when reheating.

Freezing

For best results, freeze the soup base without the couscous and cream. When ready to serve, thaw, bring to a simmer, add couscous, cook until tender, then stir in cream.

Reheating

Reheat gently over low heat on the stovetop. Stir occasionally to maintain a smooth texture and avoid overheating the dairy.

Why You’ll Love This Recipe?

There are so many reasons this soup stands out:

• Quick and easy — Ready in just 30 minutes.
• Comforting and hearty — Perfect for chilly evenings.
• Flexible ingredients — Easy to adjust for dietary needs.
• One-pot meal — Less cleanup, more enjoyment.
• Rich, balanced flavor — Creamy without feeling too heavy.

If you love comforting soups with bold mushroom flavor and creamy texture, this Creamy Mushroom & Pearl Couscous Soup will quickly become one of your favorites too.

Ben Carraoli

Creamy Mushroom & Pearl Couscous Soup Recipe

I have to admit — after making this soup several times, it has quickly become one of my favorite comfort meals. The first time I tried it, I was amazed at how the earthy mushrooms blended so perfectly with the tender pearl couscous. The creamy texture feels rich without being too heavy, which I absolutely love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter — Used for sautéing; butter adds richness and helps brown the mushrooms beautifully.
• 1 large shallot minced — Offers a mild, slightly sweet flavor that’s softer than regular onion.
• 1 tablespoon garlic minced — Fresh garlic provides strong aroma and depth; avoid jarred garlic for best flavor.
• 1 lb baby bella mushrooms sliced — These mushrooms are firmer and more flavorful than white mushrooms, making the soup heartier.
• 5 cups beef broth — Creates a rich savory base; choose low-sodium if you prefer to control salt levels.
• ¼ cup white wine — Adds brightness and balances the creamy texture.
• 1 teaspoon Worcestershire sauce — Enhances the savory umami taste.
• 1 teaspoon salt — Adjust to taste depending on broth used.
• ½ teaspoon dried dill — Brings a light herbal note that complements mushrooms.
• ½ teaspoon paprika — Adds warmth and subtle color.
• ¼ teaspoon dried thyme — Earthy and aromatic perfect for mushroom-based soups.
• 1 cup pearl couscous — Provides chewy texture and makes the soup filling and satisfying.
• ½ cup half and half — Gives creaminess without making the soup overly thick.
• Sour cream for serving — Adds tangy contrast when topped before serving.
• Crusty bread for serving — Ideal for dipping and soaking up the creamy broth.

Method

 

1. Start by melting butter in a large pot over medium heat. Add the sliced mushrooms, minced shallot, and garlic. Sauté for about 2 minutes until the mushrooms begin to soften and release their juices. The aroma at this stage is rich and savory.
2. Add salt, dried dill, paprika, and thyme to the pot. Stir well to coat the vegetables in the seasonings. Pour in the white wine, Worcestershire sauce, and beef broth. Stir again and allow everything to combine evenly.
3. Bring the soup to a gentle boil. Add the pearl couscous, cover the pot, and reduce the heat to medium. Let it simmer for about 20 minutes, or until the couscous becomes tender and slightly plump.
4. Remove the pot from heat once the couscous is fully cooked. Stir in the half and half slowly to create a smooth, creamy consistency. Taste and adjust seasoning if needed before serving.

Notes

• I always sauté the mushrooms until slightly golden — it deepens the flavor.
• I prefer baby bella mushrooms because they hold their texture better.
• If the soup thickens too much, I add a splash of warm broth before serving.
• I taste the soup at the end and adjust salt carefully.
• For extra richness, I sometimes stir in a small spoon of sour cream directly into the pot.