Hearty Mushroom Soup

Hearty Mushroom SoupThe Hearty Mushroom Soup is an original recipe from Cathy Repp from Beaurgards Catering. We asked her to share it with everyone here at The PinterTest Kitchen and we’re so glad she agreed!

I met Cathy when she was catering one of our events at Benigna’s Creek Winery. She occasionally makes some foods for the wine trail (Susquehanna Heartland Wine Trail) weekends that are held at the winery in March and also does quite a bit of catering at Benigna’s. She agreed to take the pictures of the soup making process and I would write up the directions here at the blog.

The soup, of course , made with Benigna’s Creek Hessian Red Wine (semi-sweet red wine) was a great addition to the wine trail  with lots of rave reviews. You could use any semi-sweet/semi-dry red wine, but we hope you’re try Benigna’s Creek wine if you live in Pennsylvania.

Here are the ingredients: sliced mushrooms, beef broth, Benigna’s Creek Hessian Red Wine, sliced carrots, sliced celery, diced onion, chopped fresh parsley, Orzo or other small pasta, fresh ground pepper.

Hearty Mushroom Soup Ingredients

Combine all the ingredients except the pasta and simmer for 15-20 minutes.

Hearty Mushroom Soup

Cook the pasta separately, undercooking it by 1-3 minutes of the package instructions.

Hearty Mushroom Soup Cooking Pasta

Add the cooked pasta and simmer for another 10-15 minutes for all the flavors to blend.

Hearty Mushroom Soup

Serve with a crusty bread and a glass of red wine. (Or two or three…we don’t judge here at The PinterTest Kitchen!!)

Hearty Mushroom Soup

Thank you, Cathy, for the great recipe!!!

5.0 from 3 reviews
Hearty Mushroom Soup
Recipe type: Soup
Serves: 12
A hearty soup that can be made into a meal by serving it with a crusty bread and a glass of red wine.
  • 2 pounds slice mushrooms
  • 10 cups beef broth
  • 2 cups Benigna's Creek Hessian Red Wine
  • 5 carrots finely diced or sliced
  • 5 stalks celery diced or sliced
  • 1 large onion finely chopped
  • 2 tablespoons chopped fresh parsley
  • ½ cup Orzo or other small pasta
  • fresh ground black pepper to taste
  1. Combine all the ingredients except pasta and simmer for about 15-20 minutes.
  2. Cook pasta separately, undercooking it by 1-3 minutes according to package instructions.
  3. Add the cooked pasta to the soup and simmer for another 10-15 minutes for the flavors to blend.

Get Nutritional Information for this Recipe from My Recipe Magic:

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

9 thoughts on “Hearty Mushroom Soup

  1. Hi there! I found you through Hungry Little Girl’s 4/23 party. I love anything mushroom so this sounds fantastic … especially the loose use of wine. YUM! 😉

    Thanks for sharing!
    Sherry @ WhoNeedsACape.com

    • If you’re anything like me, the cooking goes like this: a little wine for the soup, a little wine for the cook, a little wine for guest, a little more wine for the cook…

  2. Yum. I am totally into soup right now and I could eat nothing but mushrooms and be totally okay, so this is a great recipe for me. I have recently made some bone broth (love) so I will be doing this tomorrow. Thank you for the recipe.

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