Step 1: Sauté the Vegetables

1. Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook Onions and Garlic: Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Mushrooms: Add the sliced mushrooms to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 2: Add Broth and Couscous

1. Pour in Broth: Add the vegetable broth, dried thyme, dried rosemary, salt, and pepper. Bring to a boil.
2. Add Couscous: Stir in the pearl couscous and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the couscous is tender.

Step 3: Make it Creamy

1. Add Cream: Once the couscous is cooked, stir in the heavy cream. Allow the soup to simmer for an additional 5 minutes to heat through.

Step 4: Serve

1. Taste and Adjust: Taste the soup and adjust seasoning with more salt and pepper if needed.
2. Garnish: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.