Creamy Mushroom Pearl Couscous Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 large shallot, finely minced
03 -
1 tablespoon garlic, minced
04 -
450 grams baby bella mushrooms, sliced
05 -
1 litre beef broth
06 -
60 millilitres dry white wine
07 -
1 teaspoon Worcestershire sauce
08 -
1 teaspoon kosher salt
09 -
0.5 teaspoon dried dill
10 -
0.5 teaspoon paprika
11 -
0.25 teaspoon dried thyme
→ Pasta & Dairy
12 -
160 grams pearl couscous
13 -
120 millilitres half and half cream
→ To Serve
14 -
Sour cream, to garnish
15 -
Crusty bread, for serving
# Instructions:
01 -
Melt butter in a large pot over medium heat. Add mushrooms, shallot, and garlic. Cook, stirring for 2 minutes until fragrant and mushrooms begin to release moisture.
02 -
Stir in dried dill, thyme, and paprika. Incorporate Worcestershire sauce, wine, and beef broth. Adjust seasoning with salt. Bring to a boil, then add pearl couscous. Cover, reduce heat to medium, and simmer for 20 minutes.
03 -
Ensure couscous is cooked to an al dente, chewy texture. Remove from heat, stir in half and half cream. Ladle into bowls, garnish each portion with sour cream, and accompany with crusty bread.
# Notes:
01 -
For richer flavour, sauté mushrooms until lightly golden before adding liquid ingredients.