This Creamy Mushroom & Pearl Couscous Soup is rich and comforting, perfect for chilly days and sure to please any palate.

Scale

1 cup pearl couscous

8 ounces mushrooms sliced (cremini or button)

1 medium onion diced

3 cloves garlic minced

4 cups vegetable broth (or chicken broth)

1 cup heavy cream (or coconut milk)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley chopped (for garnish

optional)

Grated Parmesan cheese (for serving

optional)

Heat the olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned.
Stir in the pearl couscous, dried thyme, and dried rosemary, cooking for an additional 2 minutes.
Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and let simmer for about 15 minutes, or until couscous is tender.
Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Simmer for another 5 minutes.
Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

For a lighter version, substitute heavy cream with coconut milk. Adjust salt and pepper according to your taste.

Keywords: Creamy Mushroom Soup, Pearl Couscous Soup, Comfort Food, Vegan Option, Easy Soup Recipe