CREAMY MUSHROOM & PEARL COUSCOUS SOUP - GUEST BLOG

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 My fabulous sisiter-in-law Andrea mad this for us on a cold snowy night and it was the perfect meal!

  • 2 tbsp butter
  • 1 large shallot minced
  • 1 tbsp garlic minced
  • 1 lb baby bella mushroom sliced
  • 5 cups beef broth
  • 1/4 cup white wine
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp dried dill
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1 cup pearl couscous
  • 1/2 cup half and half
  • Sour cream
  • Crusty Bread for serving
  • Cook Vegetables: Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, & minced garlic to pot. Cook and stir for 2 minutes until aromatic.
  • Add Seasoning, Broth, and Couscous: Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with salt & pepper. Bring pot to a boil, pour in couscous, and cover pot with a lid. Turn heat down to medium and simmer for 20 minutes.
  • Finish & Plate: Check couscous for doneness. It should be soft and chewy. Add more time if needed. Once couscous is done, remove pot from heat and stir in half & half. Serve with sour cream & crusty bread.

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