Super-Grain Soup with Watercress and Mushrooms

super grain soup with watercress and mushrooms
Photo: Justin Walker
Prep Time:
2 mins
Total Time:
45 mins

When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.


  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 8 ounces gourmet mushroom blend, thinly sliced (2 cups)

  • 1 cup thinly sliced red onion (from 1 small)

  • Kosher salt and freshly ground pepper

  • 1 cup super-grain blend or tricolor quinoa

  • 6 cups low-sodium vegetable or chicken broth

  • ½ cup grated Pecorino Romano Cheese, plus more for serving

  • 2 tablespoons fresh lemon juice, plus wedges for serving

  • 1 bunch watercress (3 ounces), trimmed and coarsely chopped


  1. Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.

  2. Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.

Cook's Notes

Look for packages of "super-grains" at the store in the rice and grains section; they will contain a blend of quinoa, millet, and buckwheat. Alternatively, any variety of quinoa will work fine for this recipe. A variety pack of wild mushrooms, such as shiitake, cremini, and oyster, will give this soup a deeper flavor, but a single variety will work, too.

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