Step 1: Cook Vegetables

Add 2 tablespoons of butter to a large pot over medium heat. Allow the butter to melt completely, but be careful not to let it brown. Once melted, add the sliced baby bella mushrooms, minced shallot, and minced garlic to the pot. Sauté the mixture, stirring frequently for about 2 minutes until the vegetables are softened and aromatic.

Step 2: Add Seasoning, Broth, and Couscous

Sprinkle the dried dill, dried thyme, and paprika into the pot and stir to coat the mushrooms. Next, whisk in the Worcestershire sauce, white grape juice, and beef broth. Season with salt and pepper to your preference. Bring the pot to a boil, then stir in the pearl couscous. Cover the pot with a lid, reduce the heat to medium-low, and let it simmer for 20 minutes.

Step 3: Finish & Plate

Check the pearl couscous for doneness; it should be soft and chewy. If it needs more time, simmer for an additional 2-3 minutes. Once perfectly cooked, remove the pot from the heat and stir in the half and half. Ladle the soup into bowls, dollop with a small amount of sour cream, and serve immediately with a side of crusty bread.

Pro Tips

• Brown your mushrooms well in the first step to unlock the deepest savory flavors.
• For a thicker soup, mash a few of the cooked mushrooms against the side of the pot before adding the liquid.
• Avoid overcooking the pearl couscous, as it can turn mushy; keep it al dente for the best texture.
• Use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom from scorching.