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Mushroom Soup With Wild Rice and Brown Rice

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“In 'Soup Suppers' by Arthur Schwartz”

Ingredients Nutrition


  1. By hand or in a food processor, chop 1 pound of the mushrooms very fine, stems and all, almost to a paste.
  2. Slice the remaining 1/2 pound mushrooms, right through the stems, about 1/4 inch thick.
  3. In a 5-6 quart pot, warm oil over med-low heat; saute the carrot, onion, and celery until beginning to brown, about 15 minutes.
  4. Add in garlic and saute another minute.
  5. Add in the chopped mushrooms and mix thoroughly; cook over medium heat, stirring frequently.
  6. When the mushrooms exude their liquid, stir in the brown rice, wild rice, broth, pepper, and bay leaf.
  7. Cover and bring to a boil over high heat.
  8. Decrease heat, stir well, cover again, and let soup simmer briskly for 35 minutes, stirring occasionally.
  9. Add the sliced mushrooms, cover, and simmer another 10 minutes.
  10. Correct salt, if necessary.
  11. Serve immediately in deep or wide bowls or, for a thicker soup, let stand until serving time and reheat.
  12. Pass the pepper mill.

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