Creamy Couscous Mushroom Soup Recipe Is Nutritious & Delicious (30 Minutes) by Donna John

This time of the year, I am all about the soups. Eating a healthier diet is also a big consideration now when selecting new recipes to prepare. This creamy couscous and mushroom soup recipe had me at mushrooms. Mushrooms and couscous are floating in a sea of rich, creamy broth seasoned with garlic, shallots and spices. Amazing! Plus this soup in a high-fiber and high-protein recipe. Check out the health benefits of protein.

Mushrooms have many health benefits, and may even reduce the risk of breast cancer. Not only that, mushrooms are delicious! This soup recipe also uses couscous, which is a healthy plant-based protein. The grain is also high in fiber, which we all probably need more of in our diets.

Photo credit (all photos): Donna John

To make this creamy soup recipe you will need butter (you can use olive oil), shallots, garlic, fresh mushrooms, seasoned salt, dried dill, dried thyme, smoked paprika, low-sodium beef broth, white wine, Worcestershire sauce, couscous and half and half. The soup cooks up quickly on the stovetop with very little prep.

Cooking Tips

• You can use Israeli couscous or pearl couscous for this recipe. Israeli couscous takes about 10 to 12 minutes to cook, and pearl couscous about 10 to 15 minutes. Adjust the soup's simmer time accordingly.

• If you don't want to cook with butter, you could use olive oil instead.

• You could use evaporated milk instead of half and half. I always have cans of evaporated milk in my pantry.

• If you don't want to cook with wine, use a little more beef broth.

• I used my homemade dried dill in this recipe. I highly recommend it! Here is how to dry fresh dill.

• I used 8 ounces of white mushrooms and 8 ounces of baby bella mushrooms. You could use any variety of mushrooms that you like.

This creamy mushroom soup makes a wonderful lunch or dinner. If serving for dinner, add a crisp salad on the side with your favorite salad dressing. A hunk of hot bread would also be nice to dip in the rich soup.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 tablespoons butter
• 1 large shallot, minced
• 4 cloves garlic, minced
• 16 ounces mushrooms, sliced (I used baby bella and white mushrooms)
• 1/2 - 1 teaspoon seasoned salt (or to taste)
• 1/2 teaspoon dried dill
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 5 cups low-sodium beef broth
• 1/4 cup white wine
• 1 teaspoon Worcestershire sauce
• 1 cup pearl or Israeli couscous
• 1/2 cup half and half

Here's how to make it: 

1. Melt the butter in a large soup pot or dutch oven. Add the mushrooms, shallot and garlic. Cook, stirring, about 2 to 3 minutes or until the mushrooms soften a bit.
   
2. Add the seasoned salt, dill, black pepper (to taste), smoked paprika and thyme. Stir.
   
3. Add the broth, white wine and Worcestershire sauce. Bring to a boil.
   
4. Add the couscous.
   
5. Reduce the heat, cover and gently simmer until couscous is cooked (see Recipe Notes for cooking times). You do not want to overcook the couscous.
   
6. Add the half and half.
   
7. Taste and add more seasonings, if needed. Heat through.
   
8. Ladle the soup into bowls and sprinkle with more dried dill, smoked paprika or seasoned salt, for garnish, if desired.
   
9. Store any leftover soup in an airtight container in the fridge. Reheat in the microwave or on the stovetop over low heat. You may need to add more beef broth or half and half.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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