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Prep Time: 5 minutes
cook time: 2 hours
yield: 2 quarts
Wondering what you can do with those leftover Parmesan rinds? Here is a great way to use them and add flavor to your soups. Clean the rinds and store them in an airtight container in the freezer until you need them. I like to serve this broth with Zoodles .
2 or 3 rinds Parmesan cheese, about 3½ inches wide and ½ inch thick, rinsed
Veggies and herbs of choice:
1 pound sliced mushrooms ¼ cup diced onions
2 cloves garlic, minced
2 tablespoons fresh basil, thyme, or other herb of choice
Fine sea salt and ground black pepper
Place the Parmesan rinds in a large pot with 8 cups of water.
Add any veggies and/or herbs you like. I like to use mushrooms to give the broth more umami flavor.
Bring to a boil, then lower the heat to a simmer. Simmer for 2 hours. The longer the broth simmers, the more the flavors will open up. Add salt and pepper to taste. Strain the broth and use it in place of water or other types of broth in your favorite soups, stews, or cauliflower rice or risotto dishes.