Description
This Creamy Mushroom & Pearl Couscous Soup is a comforting and flavorful dish perfect for a cozy meal. It features sautéed mushrooms and pearl couscous simmered in a savory vegetable broth, enriched with creamy heavy cream and brightened with a splash of lemon juice. Garnished with fresh parsley, this vegetarian soup offers a satisfying blend of textures and flavors.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 pound cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine (optional)
- 6 cups vegetable broth
Main Ingredients
- 1 cup pearl couscous (Israeli couscous)
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Onions and Garlic: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Mushrooms: Add the sliced mushrooms, dried thyme, salt, and black pepper to the pot. Cook for 8 to 10 minutes until the mushrooms release their moisture and become browned and tender.
- Deglaze with Wine: If using, pour in the dry white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
- Add Broth and Couscous: Pour the vegetable broth into the pot and bring to a boil. Stir in the pearl couscous, then reduce the heat to a simmer. Cook for 10 to 12 minutes or until the couscous is tender and cooked through.
- Finish with Cream and Seasonings: Lower the heat and stir in the heavy cream, soy sauce, and fresh lemon juice. Allow the soup to warm through for 2 to 3 minutes without boiling to preserve the creaminess and fresh flavors.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished generously with chopped fresh parsley.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative.
- Try using baby bella mushrooms or a mix of wild mushrooms for a deeper, earthier flavor.
- If you prefer a thicker soup, blend a cup of the soup and stir it back in to create a creamy texture without adding extra cream.
