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Creamy Mushroom & Pearl Couscous Soup Recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
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.