Umami Mushroom Soup

There's nothing cozier than a bowl of soup! 

I've always been a soup girl and now that I'm an adult with adult money I make soup whenever I want! I came across a mushroom soup recipe the other day and had to give it a go! I made some small changes and additions to it and it was delicious! The soup is rich and packed with umami flavor. After all of the snow, this soup feels like a warm hug! I've made this recipe twice in the same week so I miiiight have a problem.. But that's what happens when I discover something so yummy and comforting.

Ingredients

3 tbsp butter 1 large shallot 3 cloves minced garlic 1lb baby bella mushrooms 1 cup pearl couscous ¼ cup white wine ½ heavy cream 5 cups beef stock 2 tsp worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp dried dill 1 tsp paprika 3-4 fresh thyme or 2 tsp dried thyme

Step 1: Slice up mushrooms, chop up shallot into cubes, and mince the garlic. In a large pot, add in your butter and cook on medium heat until melted. Cook the mushrooms, shallot, and garlic for 2-3 minutes.

Step 2: Remove the leaves from the fresh thyme stems and add both into the pot. Add in all of your dry seasonings and stir. Then add in the Worcestershire sauce, beef broth, white wine, and heavy cream. Pour in couscous and simmer for 20 minutes. Couscous is done when it is soft and chewy.

Step 3: Remove the pot from the stove and serve! Enjoy with a toasted baguette or garlic bread, add some cheese on top, or add in cooked chicken for extra protein!

I highly recommend adding in a protein like chicken to add more value and nutrients to this soup. I usually cover the chicken in salt, pepper, and garlic powder then cook it in the pot I am going to make the soup in. Once the chicken is fully cooked, I remove it from the pot and shred it. I add the chicken back in when I add the couscous.

 

I hope you enjoy this soup as much as I do! I'm so excited to share more fun and delicious recipes with you.