Umami Broth

prep time: 5 minutes cook time: 2 hours yield: 2 quarts (1 cup per
serving)

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
(here).

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

1. Place the Parmesan rinds in a large pot with 8
   cups of water.


2. Add any veggies and/or herbs you like. I like to
   use mushrooms to give the broth more umami flavor.