Mixing Every Soup Together

- What does every soup mixed together taste like? - Let's talk about that. (upbeat quirky music). Good Mythical Morning. - At this point, we're experts at mixing a bunch of stuff together. - Yeah. - So much so. that we have two copyrighted creations. - Yeah, we have all dressed up and nowhere to go. but Burbank salad dressing. - Very cool.

- And we have Rhett and Link's come back sauce. - Man, we did it. We did those things. - We did those things. - Right here at this desk, we made those things. - Uh-huh. - But our skills, they're just being wasted on condiments. It's time that we venture into full meals. - And what's a better full meal to mix together than soup? It's time for Mixing Things Up Every Soup edition. - [Mikayla] Hello soupy guys. - We have a pot, Mikayla.

- You have a giant pot. - Yes. - You have a hot plate, and you're going to mix together the most popular soups. to create a new, bigger, and hopefully better soup. - Of course we will. - Yes, yes, yes, yes. - [Mikayla] And then that scale behind you. is gonna tell us how it's tasting as you go. So before people come for us, we're not including broths, cream ofs, chilies, or curries. These are just the standard soups. - Yeah, we've got reasons for that. - Yeah. - But we may.

or may not discuss. - Yep. - Okay. I also have a hot plate here. If you hear that little buzz, I've got it on power level three at the moment. It may go up if we need to heat it up. - We are going in alphabetical order. - [Mikayla] We are going in alphabetical order. So we're gonna start with A through I, and first up, we have alphabet. - Alphabet. - Alphabet soup. - Now, what is just overall strategy here? First of all, mix it please. - Yeah, because we don't want-.

- Well, hold on. Oh, I was like, there's no alphabets. It's just - - No, there is. - There they are. - Now, 'cause if you were to be like, I love this soup, I'm gonna do a whole can of it, we got a lot of soups coming. So like, if you love a soup, how much soup goes in there? - No more than half. - [Rhett] But yeah, it's gotta be-. - [Link] That's too much. - No, we didn't discuss-. - I would say that-. - We didn't discuss the soup. - I was just demonstrating. what I would do if I like it.

- But do you like alphabet? I mean, I don't dislike alphabet soup. It's just vegetable soup with alphabets in it. - [Link] I'm not a fan of the letters. - Well, you seem like you loved them. - But it's a tomato base and that gives us a good start. - Okay, well, the letters will get lost in the mix. What's next? - [Mikayla] Next up, baked potato. - Oh yeah. - Now this feels like we need to go pretty heavy with this. - This is from Panera? What is happening on the top? Is this- - Separation. - [Link] It's still refrigerated? - [Mikayla] Yeah, all of these. are going to either be refrigerated.

if they were made at the store or room temp. until you put in the can. - Because don't have cream ofs, but this is pretty cream of. - Because cream ofs are ingredients in other recipes. more than they are soup. - But I don't think we want all of it. That seems... You can always come back to it. - Well, what about all of it minus this? - Stop, stop. Okay, I'm not mad at that because we want it to be creamy. - [Mikayla] All right, beef barley.

- Barley? - Beef farley? - [Mikayla] Beef barley? Beef barley. - Beef barley. Like, what do we got here going? Oh, it's that stuff. - [Link] So it's kind of a gravy. - It's like Cap'n Crunch if Cap'n Crunch were real. I think Cap'n Crunch is supposed to look like this. It's got pieces of beef though. That's nice. - [Link] Yeah, pick out as much beef as you can. - I'm just going to go heavy on the beef. Next? - [Mikayla] Borscht. - Borscht?

- Ukrainian borscht. - This feels like an international homage. - I thought this was kimchi. - Can you smell? What's borscht? - What? - [Rhett] Can I smell? - I can't tell you. - Borscht is beets. - Oh, beets. - We like beets. - But I like beets. I mean, I know you're supposed to eat it hot, but I'm just gonna try that. Savory beets. - It's gonna create a complexity, and we need stuff to not get lost in here. So I think we're gonna go-.

- This is good stuff. - One third of that jar. - Go for it. - One third of this jar. - [Link] You didn't even have to taste it, huh? - No, I smelled it. Okay. - [Mikayla] Broccoli cheddar. - Oh, another creamy one. - It's easy to love some broccoli ched. - And there's so much cheese in there. This feels like a full boy. - [Link] Full boy. - Should we go full boy on this one? - Yep. Yep. Look at that overhead shot. Man, "Mythical Kitchen" is getting threatened.

Yeah, I mean, we have an overhead shot. of stuff going into a pot. Watch out, "Mythical Kitchen.". - [Rhett] I'm gonna do an initial stir for color. - [Mikayla] It's kinda cute. - I mean, who are we kidding? - This thing is just going to turn as brown as the dirt. - I think what we're doing is we're chasing the brown off. Basically like, you know it's gonna end up being brown, but you want it to have like some character. and not just look like vomit.

- Correct. - Now this isn't gonna help. Butternut squash soup. - [Mikayla] Yes, butternut squash. - I think we just need a dash of that. I think we're just calling for a dash. - This tastes like-. - It's not great. Everybody gets excited about it when restaurants have it, but they're wrong. - It's like a bad pumpkin pie. Oh, too much. - Yeah, it was too much. But it's okay, it'll get drowned out. - [Mikayla] All right, chicken corn chowder.

- Chicken corn chowder? - We got some Chunky in the building. I remember when Chunky first came out. when I was in grade school and I was like, my school lunches have been revolutionized. Back up the thermos and unload into it. - How you feeling about this Chunky? Half? - No more than half though. We're definitely sending this thing in a yellow direction. - I think we're gonna be fighting against this come soon.

You know, I was gonna say come later. - Chicken and dumplings. - Come whenever, you know? At some point we're gonna be fighting against it. - Chicken and herb. - Herb dumpling. - You want a little sip? Take a little sip of it? Okay. - Now this is gonna water it down. - The thing that I need to do is I need to dredge it up. - We need the ingredients without... Yes. - Oh yeah. - Those are nice.

That adds character. This adds a lot of character. We want character in it. - We just want the dumplings. Look like cheese curds. I curd that. - [Rhett] All right. - Now the temptation when making a everything soup. is that it loses its identity. We're not gonna let that happen. - I am gonna taste it. - We're gonna taste it now. and we're gonna see where we are. if we're at a bomb mix nation. - [Rhett] You can feel free to-. - It's very pink, it's shockingly pink.

- I can taste that dadgum butternut squash. - [Mikayla] Even the little bit that you poured? - Yeah, you can taste it. I said a dash, man. - That was bad. It was a bad move. - Oh, we're gonna be working against that for a long time. - It's okay. I mean, right now it tastes like vomit. And hot dogs. - [Mikayla] What? - It tastes like hot dog juice. - Hey, we got a lot of work to do.

- Well, yeah. I mean, you don't even need to move it. - I want it to be at least on the scale. It's an abomination right now, y'all. Hopefully we get lucky. - Why does it taste like hot dogs? - Because of that butternut squash. All right, what's next? - [Mikayla] Next is chicken noodle. Hopefully that'll help. - We know it. It's just such a small can and it's oily. - You know it's salty. - We need it. - Kill it. Just throw it in there. - Yeah, we needed that. - Okay. - [Mikayla] Chicken tortilla? - Chicken tortilla. - Oh, okay. Now, this is gonna brown up everything. - Give it a taste.

- [Crew] If I may, you're gonna have to find a flavor. that you want to commit to. because if you're just doing a little bit of everything, it's not going to taste like anything. - Well, we know that. We haven't found that yet. - We haven't-. - It might be borscht, actually. - Okay. - Yeah. We got plenty of borscht to work with. - You're gonna have to find an identity for this. - 'Cause this is... This is gonna send it. into a little bit of a Latin direction. Is that something that we want? Because that's interesting. - I think we need to go with half the can. - Oh, it's got a nice spice to it.

- Yep, I think what that's gonna do is that's gonna negate. the butternut. - The butternut squash. - Working against the butternut. - We'll get rid of both of those. - [Mikayla] Egg drop. - Ooh. Oh. I don't think we should go here. - At all? - We have to go there some. I'm a fan of egg drop soup, but I bet you if you smell this, you're gonna not like it. - Yeah, I don't. - So it's just a dash. Now see, Link, this is a dash. That's what I was hoping you would do that butternut. - Oh wow, I didn't realize that-.

- Have you been in a kitchen before? - That was even... I mean, but a dash relative to that. We got some-. - [Mikayla] French onion. - His flavor. - It's my favorite soup and it's cheesy. - It's cheesy, it's bready. It's so brown and nasty. - Look how bright it is right now. I think it can take it. I think it can take it. Yeah, it could take it. Don't worry. Okay? Don't worry about us. - All right, this our identity.

Brown onion. - Yeah. Oh, yes. Yes! - Let's taste this and see if we can bring up. the meter a little bit. - Okay. - There's a lot of stuff going on here. - It's no longer pink, which makes me. feel a little better about it. - Huge improvement. I can't taste the butternut. I taste the old El Paso and I like it.

It's got a little bit of international quality to it. - Okay, that was the beans. - It's not super oniony? - Yeah, in a good way. - It's super oniony and a little bit Mexican cuisine. - I think it moved all the way to right there. - Yeah, yeah, we're on the right track now. - Okay. Next. - [Mikayla] Garden vegetable. - Garden vegetable. This feels redundant. - I think what you need to do. is you need to just get the veggies in there. We don't need a lot of this broth.

- [Rhett] Oh, it's got beans. - Okay. - [Mikayla] Gazpacho. - Okay. - All right. The soup I've never really understood. - Which is? - What's in a gazpacho? - [Crew] Typically its like, tomato, cucumber, bell pepper. - And it's usually served cold. - [Crew] Yeah. - I'm gonna pour it in here just to see what happens. That's the color of it. - I think I want this in my life, but I don't want my soup.

- I don't want it in there. Diggy, diggity, dash it. Okay. - [Mikayla] Hot and sour soup. - Oh, now I love a hot and sour soup, but I wanna hold back. - I just don't know what's gonna happen. if we like push Asian. - Yeah, I think we have to be very, very conservative. This is a dash situation. This is a dash situation. - [Link] And look, I'm capable of that. - I mean, it's gotta be in there. - It's an aggressive dash.

- Gotta be in there. - It's an aggressive dash. - [Mikayla] Italian wedding. - Okay. - Italian wedding. - I've always wanted to go to one of those. - Fun fact. - Yeah? - This is not the type of soup. that they serve in an Italian wedding. This is what an Italian wedding tastes like. - Okay, but what does an Italian wedding taste like? That? - This. - Okay, what do we got in there? Oh, meatballs. - What is that? - Okay, get all of the meatballs. - Try one of those meatballs. Just try one and tell us if it's worthy.

- Yeah, yeah, we want that. - What kinda meat is in it? - Doesn't matter. It's great. - Italian meat? - It tastes like a soup meatball, like you would want in a vegetable soup. - Oh yeah. - We want all of the meatballs. - Oh yeah, we do. You just breathe deeply out of an Italian wedding. and this is what your breath smells like. - We're doing our very first ever live holiday special, "A Very Mythical Holiday Special.".

- It has so much goodness in it. Original songs, music video, sketches, special guests, and more. - Yes, we dug very deep into our creative pockets. to make a very, very special night. that we are incredibly excited to share with you. - November 20th, 10:00 PM Eastern, 7:00 PM Pacific. Get your tickets now at mythical.com/live. What we got? Bring it in. - Okay. - [Mikayla] Well, that's it for A through I.

- Let's taste it. - Yeah. - [Link] I don't like the color. - Well, I got a bean and I got meat. Yeah, it's getting better. - What color do we want it to be though? - Just think about the taste first. - I'm looking for a meatball which I didn't get. - I don't know about your bite, but if your bite is good, that means a lot for this soup because my bite was good. - Creamy? - Yeah, it's better. It's getting better. - A little bit of Italian.

- We're making really good decisions. - And then I go to Mexico. Oh yeah. Oh yeah. - Oh yeah. - Lots of stuff in there. - Next. - [Mikayla] All right, next is L through Z. starting with lentil. - I love lentil soup. - Yeah, but it's dangerous. It's dangerous. - It's because. it's got a very high spice. - It's very umami.

- When it's cold out of a can, I think it's dog food. Let's go with a quarter. 20%. - 10%. - Okay, 12%. What part of dog food did you not understand? - Okay. - Okay. Lobster bisque. - Oh, this could get crazy. - I mean, I've been complaining about the pinkness, but this is gonna lock us into pink.

- What's wrong with pink? Pink's better than brown for a soup. - [Link] I just, I've seen vomit that color. - I think the question is more about the lobster. This will send it in a seafood direction. - But not as bad as like a clam or something else. I mean, it's the most mixable seafood soup, I think. - Let me smell it. - And it's creamy, and we're going with pink now, so. - I would say a half.

Oh. Stop. - [Link] All the way to half? - Okay, stop there. That's a third. I just like the fact that it's reinforcing our color. - [Link] That was a shocking moment. - All right. - Let's not taste yet. Let's throw-. - [Mikayla] Manhattan clam chowder. - Uh-oh. Uh-uh. We're anti-Manhattan clam chowder normally, but of the two types of clam chowder, it's probably better for this soup. - We're gonna get no clams. - Go ahead and give us the New England clam chowder next. I see it over there. I just wanna-.

- [Mikayla] You're taking me. out of alphabetical order though. - I have to. - Okay. - We gotta get clams out of here. - Okay. - That's scary. That's gonna be-. - This is a dash. This is a dash. - I just wanna escape with all my senses intact. - All right, I mean, I barely did a dash. - All right. - [Mikayla] All right, matzah ball soup. - Oh, is there one big matzah ball in there? - Manischewitz. - Is it one big or is it a couple big? - Oh, here we go, I found one.

- Oh yeah, throw it in there. It's all right. - He didn't make it. - It's a little surprise. A little surprise. - You ready for this one? - [Mikayla] This is making me so nervous. - I really wanna catapult it in there. - Well, you got to try harder. - Let's skewer that one. Did you see that? - Nobody saw that. - It's like when a basketball gets wedged on the rim. - Oh, there's more? - There's two more.

Now I'm getting better. - All right. Hey. Okay, all right. - [Mikayla] Minestrone. - Minestrone. - Minestrone. - Who cares? Rows. Rows. - It just feels like minestrone is so inconsequential. - It's so thin. - Who's making this choice? - Yeah, why are they making such a-. - Like, what are we doing here, guys? I think it's just for the veggies. - All right. All right. So let's taste it. We might have gone back down.

You know that happens sometimes. - Happens sometimes. We have to be open to the possibility. - I'm really happy with the coloring though. - Okay, yeah, yeah. It looks like soup that you'd see like in a cartoon. - It's not ugly. You got a big beef hunk. It's such a surprising soup because-. - So surprising. - Every single bite's gonna be different.

- It's good, man. - It kinda tastes like baked potato soup now. - Well, we put a lot of that in there. - [Mikayla] And that was like one of the first things. It hasn't gotten overpowered by anything. - I don't think it's better. I don't think it got any better. It's just still good. - It's losing its identity. - Yeah, we need to bring it home. Okay. Next. - [Mikayla] Miso. - This is not-. - I don't think. we can do that. - This is not the answer. - I don't think we can do it. Miso is such a specific taste. - See how all this, all of the miso. is settled at the bottom?

- [Rhett] Yeah, just give it a dash. - [Mikayla] Fuh. - You okay? - What did you say? - [Mikayla] Fuh. - Fuh, okay, you know what? - Made in the USA, which is, makes this weird. - Let me smell it. So there's that-. - [Crew] Star anise. - What is it? - Star anise. - Yeah. - Star anise. Is that what's doing it? - It's gonna send it in a direction if we do it, but I feel like we gotta do something to mix it up. - Here's what I suggest.

What if we just... Do we have like tongs? I just wanna grab like the noodles. - Just the noodles. - Let's get the noodles. Okay, and you're gonna give me this for that. - Here, I'll do fork. Bring it over here, bring it over at the top. - Do you think this is a good idea? - Yeah. - Oh, that's a lot of noodles. Yes. Yes. There they go though. You had 'em. - Yeah, I'm gonna have to do this. Let it drain.

- [Rhett] Hey, just more surprise. It's great. - I feel like now we definitely have a noodle soup. - Yeah, right, but it gave us something. It makes us interesting. - [Link] There's something in there. - Look at that. I mean, look at that. It's a matzah ball, there's noodle soup, there's little meatballs. - [Mikayla] Pozole. - So we need to taste this. because this is back in Mexican cuisine. Look at all this stuff. - [Rhett] What kind of pieces of chicken is that? That look like little chicken hearts or something.

- Is it? - I think that's beef. - Ooh, it's very spicy. Put two dashes of liquid for the spice. - [Rhett] Yes. - 'Cause we're not afraid. of having a little south of the border. - Right, we wanna take you on a trip around the world. - [Mikayla] Southwest black bean. - All right. - Now, we have an opportunity here. to change the color of our soup.

- I just don't wanna go that hard on this. - It would-. - [Link] 'Cause it's gonna take over. - It will. It will take over. It looks great. - Very sweet. - I think you got to go pretty aggressive. Okay. - [Mikayla] Split pea. - Oh, split pea. This is probably not a good idea. - Because there's a-. - I love split pea soup. - There's a special. - And I know you do too, but-. - It's almost like body odor.

- Yeah, this is just to add a little umami. I would say a dash. It's enough. It's enough. - I want a little bit more of that BO though. - It's enough. It's enough. Okay. Taste. - Time to taste. - [Rhett] Oh, now we got a problem. We have so many noodles. - I feel like I believe in this exercise. even more than the other two that we've done. Something about serving a soup. that everyone gets basically a different soup. because nothing repeats enough.

- There's a very prominent taste. I'm sorry. You're gonna taste it. - Mm-mm. There's that-. - Fuh. - Fuh. - We (censored) it up. - How are we gonna recover from this? - [Mikayla] Maybe tomato. - Because we need to put tomato down in there. - I think you got to go-. - The fuh is so strong. - I think you gotta go. full southwest roasted tomato and black bean.

I think you gotta go hard on it. - Full this? - Full that. - And then a little bit of this? - Yeah, we gotta tomato the fuh away. - All right. - Yeah. - And that should work. - I think it will work. I have full confidence. Listen, we cannot lose hope. - But there's something else. I mean, here's something. We can scrape the bottom of the broccoli cheddar. Try to get every bit of that in there to help. We gotta get more of that cheese.

- Okay, what else? - Tom Yum. - Oh, Tom Yum. - Oh, that's gonna be sour. That's scary. - I love this soup, man. But I'm not gonna do the mushrooms. I'm just gonna do flavor. - No mushrooms. Putting those noodles in there was actually my idea, but I thought it would mitigate it. - Yeah, bad idea. I should have gone there. - It didn't do it. - I liked it because it was adventurous and bold. - [Mikayla] Tonkatsu ramen. - Okay. - Will these noodles cancel out the other noodles?

- These are better noodles. - Noodle it. - You don't want me to dump? - [Mikayla] And just so you know, that's our last one. - Yeah, you said it was a noodle soup. - I know, but I don't wanna dump everything. Rake that in there. - Whoa. (crew laughs). I guess we-. - It's fine. It's fine. Don't lose heart, man. - All right, so-. - [Mikayla] That was our last one. - We need to test. - So make. any final adjustments, add anything in to your soup, and then name it. - It's pretty noodley. I mean, name another soup.

you can just pull up noodles and a matzah ball. - Serve into that, and give me a little bit more juice. - Don't call it juice. - [Link] And now make one for yourself. - Okay, that's a pretty good one. 'cause it's got the matzah ball in it. - Why am I eating this with a fork? Okay. - You get a meatball? - I got a piece of a matzah ball. - Matzah ball. - I'm still in Vietnam.

- [Rhett] Meatball. - It's very sweet. Tomatoey. - [Rhett] It's not bad. - No. I'm missing Mexico. - I agree. Where's Mexico represented? - Tortilla soup. - All of it. And I think we gotta go that green stuff from Mexico. - [Mikayla] Pozole? - You said you wanted to go to Mexico. Are you getting cold feet now?

- I don't wanna only go to Mexico. - Then half of this. - Yeah. - [Rhett] Half of it. And I'm just doing the flavor. I'm not doing the chicken. - Let me get in there. - But this is about flavor. That was the right call. That stuff from that pozole added a spice, and it canceled out the fuh in a way that I really like. The fuh is still there. - Just a little bit of lobster bisque.

- What? Why? - It's just not weird enough yet. - What? Hold on. We have to consult. - But we're about to be there. - [Mikayla] You taken it to the sea. - Yeah. - Yeah. - I think the last thing to do is to borscht it. - Borsch it up? - I think you should borscht it pretty hard and aggressive. - [Link] Ooh, it's so red and beety. - There's like fluff coming off of your shirt or something. Like, you came over here and stuff started flying off. - Fluff? - Yeah, fluff.

- Stir it up. - I'm trying to. - Fluff that soup. - I can't get the fluff off my hands. Okay. Come on. You got it. We've moved this up here. Up there. - I mean, look how interesting a bite is. Look at that. You in trouble back there? - All right, I feel like we got it here. - I just dropped a noodle on the plate.

and it changed the setting. - See, but what I wanna do is... - Yeah, yeah, yeah. Put it in the ramekin. It's good. It's done. The lobster bisque was a good call, the borscht was a better call. - I'm looking for a meatball though. - That could be the name of the soup. - Oh yeah. Soup, there it is. How about that? - I like that. - I'm looking for a meatball though. - Soup, there it is.

It being the soup that we just made is the full title. You like it? - It's Italian, it's Mexican, not really Asian. - [Rhett] But it kinda is. - With a little bit of Vietnam. - Okay. - Vietnam, Italy. - Whoop, there it is. It being Rhett and Link's International Continental. - International Continental? - No, Continental.

because it's from the different continents. - Intercontinental Soup. - Rhett and Link's Intercontinental Soup. - Oh, yeah. - It's actually really good. - And if I could move this, I would move it up there. - Wow, the Borsch. Borscht? - Yes. - It's so good. - Yeah. - A little meatball. and a borscht together? - Ukraine, shout out. Thanks for being your mythical best, everybody. All around the soup world. - Yes, you know what time it is. - Good Mythical Morning.

My name's Anthony, and I'm the owner of the Soup Phantom Food Truck. Not a sponsor. Bringing food so good, it's scary. To all of Northern New Jersey, and it's time to spin the wheel of mythicality. - Well, we've got a new soup for you. - Yeah. - Put that on the truck. - There it is! It being Rhett and Link's Intercontinental Soup. - And Link has a very big announcement. he wants to share with everyone. - I am dedicating my life to borscht.

- Hey, can I join you in that? - You don't have enough of it left. - Join us in "Good Mythical Morning". to watch us try the TikTok word chain challenge, and invite crew members to try our soup. Wake up, we've been buried alive. - What? Hell no. Look. - [Announcer] This November 20th, hosts of "Good Mythical Morning", Rhett and Link, are taking over the holiday season. A very mythical holiday special will feature original songs,

music videos, sketches, special guests, and more. It's a live holiday special unlike any other. Tickets are on sale now at mythical.com/live.