Creamy Mushroom and Couscous Soup

This week's soup comes together in about 30 minutes.  You have to love mushrooms to enjoy this.  It is so good! Originally from the Good Housekeeping Illustrated Cookbook. 

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Ingredients 

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

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