Creamy and savory, this flavorful soup will warm you up while filling you up—the makings of a perfect wintertime meal.
prepared, styled, and photographed by CARLA WITT FORD
Mushroom and Couscous Soup
Creamy and savory, this flavorful soup will warm you up while filling you up—the makings of a perfect wintertime meal.
Ingredients
- 2 tablespoons butter
- 1 pound baby bella mushrooms sliced
- 2 green onions minced
- 1 tablespoon garlic minced
- ½ teaspoon dried dill weed
- ¼ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ¼ cup white wine
- 5 cups beef broth
- 1 teaspoon salt
- Black pepper to taste
- 1 cup pearl couscous
- ½ cup half-and-half
- Sour cream
Instructions
- Add butter to a soup pot over medium heat. Allow to melt. Add mushrooms, onion, and garlic to the pot. Cook and stir for 2 minutes.
- Add dill, thyme, and paprika to the pot, stir. Add Worcestershire sauce, wine, and beef broth. Season with salt and pepper.
- Bring pot to a boil, add couscous. Cover pot with a lid. Reduce heat to medium and simmer for 20 minutes.
- Once couscous is done, remove pot from heat and stir in half-and-half. Serve with sour cream.
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