Creamy Mushroom & Pearl Couscous Soup, packed with earthy mushrooms, hearty pearl couscous, tangy dill, paprika and cream.
For those days you need something deeply comforting, this mushroom soup has your back.
With minimal prep and cook time, this soup recipe comes together in just 30 minutes making it perfect for a weeknight meal. That means more time relaxing and less time worrying about dinner.
- Servings- 4 (about 2 cups each)
- Total Time- 30 minutes

Mushroom & Couscous Soup Ingredients:
- Butter- salted or unsalted
- Shallot- minced. Can you substitute onions? Yes! However keep in mind that shallots are more delicate in flavor, a bit sweeter and less intense than regular onion.
- Garlic- minced.
- Baby Bella Mushrooms- baby bella mushrooms are earthier and meatier than white button mushrooms, making them a perfect pairing with richer flavors.
- Beef Broth- beef broth has a strong, rich, robust flavor making it a great match for mushrooms. If you'd like to make this vegetarian, you can substitute vegetable broth.
- White Wine- this is important! White wine adds acidity to the soup which really brings out the flavors. If you'd like to substitute the wine, try a splash of white wine vinegar instead.
- Worcestershire Sauce- to deepen the flavor.
- Spices- Salt, pepper, dried dill, paprika, and dried thyme
- Pearl Couscous or Israeli Couscous- Pearl couscous is much bigger than regular couscous with a soft, chewy mouth feel. They are very hearty, perfect for a cozy soup or stew. If you are unable to pearl couscous, it can be substituted with a small pasta such as orzo or ditalini.
- Half and Half- half and half is a mixture of half whole milk and half cream, and can be found in the coffee creamer section of most grocery stores. It's lighter and has less fat than regular cream.
- Sour cream- for garnish and a nice contrast to the robust flavors of the soup.
- Crusty Bread- for serving
How To Make Soup Vegetarian:
For vegetarian soup, substitute beef broth with vegetable broth. To make vegan, replace butter with olive oil. Coconut milk can be used in place of half & half. It will give your soup a bit more sweetness, but is a nice contrast to the more savory flavors.
How to Serve Creamy Mushroom & Couscous Soup:
- This soup is hearty enough to be eaten on it's own, but crusty bread is always a good idea!

How to Make Mushroom Soup:
- 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.

Leftovers:
- Store- store leftover soup in an airtight container in the refrigerator. Soup will keep for 2-3 days. If you would like to freeze soup, make and freeze the soup base only (stop recipe before adding pearl couscous & cream). The soup base will last in the freezer for up to 3 months. Once ready to cook, allow to thaw, add to large pot and continue with recipe.
- Reheat-reheat soup in a saucepan over low heat. Stir and simmer until warmed through.

More Soup & Stew Recipes You Will Love:
- Avgolemono (Creamy Greek Lemon Orzo Soup)
- Italian Wedding Soup
- Creamy Cabbage & Orzo Stew
- Easy Spicy Sausage & White Bean Soup
- Creamy Sausage, Kale, & Ravioli Soup
- (The Best) Slow Cooker Chili
If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Recipe

Creamy Mushroom & Pearl Couscous Soup
Equipment
- Large Pot
- Knife
- Cutting Board
- Cooking Spoon
- Spatula
- Ladle
Ingredients
- 2 tablespoon butter
- 1 large shallot minced
- 1 tablespoon garlic minced
- 1 lb baby bella mushroom sliced
- 5 cups beef broth
- ¼ cup white wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon dried dill
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- 1 cup pearl couscous
- ½ cup half and half
- Sour cream
- Crusty Bread for serving
Instructions
- 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.
Jessica says
Fantastic soup recipe! One of my family members described it as, "the flavors of mushrooms on top of a steak... but as a soup!" I used apple cider vinegar in place of white wine and a white onion instead of a shallot because that's all I had. But the flavor was so rich and addictive.. I'd highly recommend this recipe to anyone looking to try something new!
Must Love Garlic says
Thank you so much, Jessica!
Erin says
Made this for dinner tonight and it was so delicious! It was a hit with my whole family and it will be a new favorite in our house!
Must Love Garlic says
Thank you so much, Erin! I'm so happy to hear it!
Jacqueline says
This is my new favorite mushroom soup! and I LOVE mushroom soup!
Prepapred for vegan/ vegetarian (not me) in mind, so I did use non-dairy alternatives and McCormick beef style all vegetable boullion cubes instead of beef stock. I didn't use Worcestershire, I use a hoisin, apple cider vinegar and tamari mix as an actual "substitute ". I feel like nothing was changed to upset/ change the flavor of the recipe.
It's been requested numerous times since.
Highly recommend!
Must Love Garlic says
Thank you so much for sharing, Jacqueline! So happy you and your friends enjoyed it!
Jamie says
Second time we've made this - delicious! It's like a lighter, deconstructed mushroom pierogi. Easy to make, and easy to substitute other ingredients, like onion for shallots or milk for half and half. We cut down on the amount of beef broth and subbed water since we were short in our pantry. We had fresh dill on hand both times, so we used that instead! Reheats well for leftovers too.
All around great recipe, thank you!
Must Love Garlic says
Thank you so much, Jamie! I love the deconstructed pierogi description!
Claire says
Absolutely delicious. I made the recipe as directed and added an extra dash of Worcestershire sauce and about 2 tsp of umami powder. You could easily forgo the cream as the broth base is delicious. Mushrooms are a favorite and I love a stew. Next time I will increase mushroom volume, decrease the broth by 1/2c and maybe use less cream. Great recipe. Very much looking forward to trying others!
Must Love Garlic says
Thank you so much, Claire! Adding a bit of umami powder sounds like a wonderful idea!
Ann Davis-Rowe says
We halved this, used Trader Joe’s couscous, and stirred in some leftover pork and horseradish crème fraîche. Perfection!
Must Love Garlic says
Thank you, Anne! Horseradish crème fraîche sounds like a wonderful addition!
Barbara F. Schaefer says
Oh my goodness, we loved this! I will be making this all winter. We love mushrooms and this soup is packed with deep, rich flavor.
Must Love Garlic says
Thank you so much, Barbara!
Kelly Schultz says
Loved this! So savory. The flavors were perfect.
Must Love Garlic says
Thank you, Kelly! So glad to hear it!
Rebecca Gomez says
Delicious! I doubled herbs and added some miso for additional depth. Superb.
Must Love Garlic says
Thank you, Rebecca!
Helen Normand says
So so good! Only had chicken broth and added a bit more wine and some fresh thyme and frozen peas but was SOO so yummy. Yucky recommend!
Must Love Garlic says
Thank you, Helen! I'm so glad you enjoyed it!
Mary Johnson says
This recipe is delicious, especially the day after. I ended up adding some fresh lemon juice and pepper vinegar to get it some extra twang it seemed to be missing. I followed the recipe exactly including the wine but it just seemed to need an extra punch of something acidic.
Charlotte H says
Would another mushroom like shittake or oyster work instead of baby bella?
Must Love Garlic says
Yes!
betty says
Shockingly good for how easy this is to prepare. I also live full time in an RV, and cooking well ain't easy. Thought I would just be making a simple soup for my lunches at work, but this is so good that it can be served to guests as a meal. Even my mushroom-disliking husband is impressed. Thanks for the delicious recipe!
Must Love Garlic says
Thank you so much, Betty! I'm so glad to hear it! I try to make a lot of my recipes one-pot, because as you know, RV counter space is hard to come by. Safe travels!
Elizabeth Simoneau says
I am making this tomorrow. I got a bunch of fresh dill in my farm box. Should I use that instead of dried?
Must Love Garlic says
You can absolutely use fresh dill! A general rule of thumb for the dried-to-fresh herb ratio is 1(dried):3(fresh), so for this you'd use closer to 1-1.5 tsp finely chopped fresh dill.
Sean says
I just gotta ask but....when did I ever turn the heat up from medium to begin with?
Must Love Garlic says
Hi, Sean! Right after adding the broth, you need to turn up the heat to bring it to a boil. Once it begins to bubble, pour in couscous, cover with a lid, and turn the heat back down to medium. This ensures the broth has come to the proper temperature and will maintain a gentle simmer.
Ashley says
This soup is absolutely delicious! I used a little sherry instead of white wine and it turned out incredible. Will be making this again and again.
Must Love Garlic says
Thank you so much, Ashley! I'm so happy to hear it!
Joelle says
Oh man! This soup!!! Fabulous, Just absolutely perfect......thank you!!
Must Love Garlic says
Thank you, Joelle!
Janet Saunders says
Made this tonight, delicious! Used roasted beef Better Than Bouillon wonderful depth of flavor. Could not find pearl couscous so I used orzo. A keeper indeed.
Must Love Garlic says
Thank you so much, Janet! I'll have to try it with orzo.
Jenna says
Okay, I don't love soup; I rarely even like soup. But, I LOVE THIS SOUP. My husband used mushroom broth instead of beef broth. It's so mushroomy and creamy and I just love it. Told him he could make it again the next night!
Must Love Garlic says
Thank you so much, Jenna! I'm so happy you loved it!
Cy says
Hello there! I’m interested in making this but I’m gluten free. What do you think I can substitute for the couscous? Thanks!
Must Love Garlic says
Hi, Cy! Gluten-free orzo is a wonderful substitute! The Delallo brand makes a good one and it's usually pretty easy to find. I've seen it sold at both Walmart and Target.
KB says
Quinoa or rice would work beautifully. And the quinoa would add some protein and fibre to the meal as well.
Allison Landy says
When I made this, it came out more like a risotto and less brothy. I am at high altitude and cook with gas, and wonder if that affected the cous cous? The recipe was still delicious! I buy mushrooms from a local grower, and used Oyster mushrooms, but I don’t think they soaked up the broth. Anyway was trying to figure out what to add/when to change it up for more of a soup… I might try using half the amount of cous couscous next time.
Lisa Griffin says
My family thoroughly enjoyed this soup. I went a little heavy with the spices and Worcestershire and we loved it. The couscous makes the texture so fun! It has less cream than our other favorite mushroom soup, so this version will be made often. Thank you!
Must Love Garlic says
Thank you, Lisa!
Leah says
So delicious! I made it with gluten free orzo instead of couscous. Added umami powder as some suggested in the comments as well as a healthy sprinkle of white pepper and liberal pinch of red pepper flakes.
Angele Maki says
I made it with fregola instead, and it was huge hit with the family.
Must Love Garlic says
Thank you, Angele! I'm so happy to hear it!
Heather Couch says
Is there a particular type of white wine that we should use?
Must Love Garlic says
Hi, Heather! I like to use Pinot Grigio.
Allie says
I made it with barley, and used sour cream instead of half and half (I live in Europe so we don't have this here). I had to add more broth but it was really lovely. Will definitely do it again
Must Love Garlic says
Thank you for sharing, Allie!
Karen says
This soup is fabulous! We make it 2 or 3 times a month. So easy and delicious- it’s our favorite ! Thank you!
Erika Guli says
I really enjoyed this soup but it was much thinner than the picture makes it look (and I even eliminate 1.5 cups of broth because I only had a 4 cup container in the cupboard. I could’ve double the couscous for the amount of liquid I had. I wonder if I could’ve gone wrong somewhere? Anyways we still loved it and I’ll make it again. Looking forward to trying it in the summer with fresh herbs. I live in a tiny house so I love one pot, easy and tasty recipes for the winter.
Colleen says
I felt the same way. I don't think you did a thing wrong, mine was the exact same. I do LOVE broth, but next time I'll add more pearl couscous and add a thickener, like xanthan gum, to thicken the broth a bit. Otherwise it was sooooo yummy!
Kathryn says
As is I would give a 4-4.5/5. With “more” of many proportions (dried herbs and worscestershire sauce especially, and the wine) a 5/5.
Personally I prefer it with cream instead of half and half, and no sour cream, but those are just personal preferences
Sandy Mac says
Fabulous soup! Great to find one with limited ingredients and super easy and not a whole a lot of time to prepare! Wam bam done in less than a half hour.
Sara says
The flavor of this soup was unexpectated but delicious. I had to add more salt than I expected but thinking of adding umami powder or miso next time. My 2 year old was obsessed with this and ate my whole bowl!
Rachel says
Obsessed! I’ve made 5x; my husband and I are addicted.
Must Love Garlic says
So happy to hear it, Rachel!
Serena says
I made this with portabello mushrooms and red wine instead of white. Tasted fabulous!
Michy says
As a vegan, I absolutely love this recipe. I swapped for vegan beef broth and plant-based heavy cream. so divine.
Must Love Garlic says
Thank you so much, Michy! I'm so happy to hear it!
Leah says
For the vegan version what did you do instead of Worcestershire sauce?
Michelle says
This soup is so delish! I wish i had some crusty bread and that would pair well. I will make it again. I did not add or take away anything! Perfect as is.
Make it and you will love it!
Must Love Garlic says
Thank you so much, Michelle!
Madeline says
This soup turned out SOOO good! My only comment for those trying it out is to keep in mind that when the recipe calls to taste and season, the flavors are going to dramatically change. The white wine still has quite a bite when you taste right after adding it, so I would almost recommend waiting to taste it after it cooks down but before stirring in the half and half.
The flavors were incredible and it was so easy to make. I am a timid and easily-overwhelmed cook and this was just perfect for me. My partner is the chef in our home and they were super impressed! This will definitely be added to the frequent rotation this fall and winter, and I can't wait to try more Must Love Garlic recipes!
Must Love Garlic says
I'm so happy to hear it, Madeline! And thank you for the suggestion!
Jennifer Foell says
I made this soup on the first cold day here. I followed the recipe exactly, it was absolutely fabulous!
Must Love Garlic says
Thank you, Jennifer!
Maureen Mullen says
Not sure it was mentioned before, but I added two chopped chicken breasts for added protein, and *chef’s kiss* delicious!
Must Love Garlic says
So happy to hear it! Thank you, Maureen!
Alana says
Very yummy. I am making it for the second time today. I doubled the spices this time. I may add a little more couscous this time too. It’s perfect just the way it is, but I really like strong flavors. I agree with others, the couscous adds a fun texture. I also added a total of six cups of broth and just a little extra white wine.
Little Dove Rios says
I tried this recipe for the first time last night and it was absolutely wonderful! I cook a lot and usually tweak recipes a little. I followed this one exactly, and I wouldn't change a thing! Thank you so much for this recipe. I can't wait to try more recipes from this blog!
Must Love Garlic says
Thank you so much!
Loreal Petersen says
This was delicious! Made this for my boyfriend and his parents and they loved it! My boyfriend has a severe seafood allergy so I substituted the Worcester for liquid amino acids and some dashes of maggi liquid seasoning. I did feel like it was missing something and added some chicken bouillon and it turned out so good! Thanks for sharing, I will be making this again.
Must Love Garlic says
Thank you so much for sharing, Loreal!
Ali says
This is absolutely delicious! The depth and balance of the flavors is fantastic. We did 1/2 shiitake mushrooms, splash of ACV as a sub for wine, coconut milk/coconut yogurt for the creams. Worked beautifully!
Must Love Garlic says
Thank you so much, Ali!
Sara says
Better late than never! This soup is as good now as it was in 2022. The work to payoff ratio is the best part: little work, big flavor. Even my non-mushroom loving husband loved it.
I subbed the beef broth and half and half to make it vegan. Delicious!
Must Love Garlic says
thank you so much, Sara!
Amy says
So good! We've been making this on repeat
Must Love Garlic says
Thank you so much, Amy!
Shelly S says
I LOVE mushrooms and pearl cous cous, so I had to make this. I’ve actually made it 3 times, as written and it’s so perfect. I slightly prefer it with 4
cups of broth, over 5 but, this recipe is so great!
Must Love Garlic says
Thank you so much, Shelly! So happy to hear it!
Erica Crittenden says
Can I substitute Thyme for the Dill? This sounds delish & I would like to make tonight. TIA, Erica
Must Love Garlic says
Absolutely! Thyme is much more mellow and herbaceous than the potent tang of dill but still works really well with the overall flavor profile of this recipe. I hope you enjoy it, Erica!
Karen Lewis says
Fantastic bowl! Gourmet and comforting. Elevated and lovely! Thank you! Making again tomorrow for guests.
Must Love Garlic says
Thank you so much! So happy to hear this!
Anonymous says
So delicious! For my dairy-sensitive husband, I use olive oil instead of butter, and coconut milk instead of half & half. This is a staple in our winter rotation!
Rikke Lerche says
Thank you for sharing this recipe. It’s so so good, and very easy to make also. Definitely a new favourite!
Must Love Garlic says
Thank you so much for making and sharing!