Mushroom Leek Parmesan Broth

This mushroom leek parmesan broth is the perfect base for hearty soups.

This Mushroom Leek Parmesan Broth is a cozy, umami-rich dish built on the foundation of a homemade parmesan broth. Made by simmering parmesan rinds with bay leaves, thyme, garlic, and other aromatic herbs, the broth is deeply savory and comforting—perfect for a chilly day or a light, nourishing meal.

Earthy mushrooms and tender leeks soak up all the flavor of the rich broth, creating a delicate yet complex bite in every spoonful. It’s a wonderful way to use leftover parmesan rinds and turn simple ingredients into something elegant and satisfying. Serve it with crusty bread or enjoy it on its own for a feel-good bowl of warmth.

I’ve used this broth in some of my other recipes to enhance other meals – check it out here!

• Salads and Soups

Mushroom Leek Parmesan Broth

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Ingredients

• ▢ 2-3 leeks
• ▢ About 1 cup of mushrooms (variety)
• ▢ 5 parmesan rinds or about 3/4 of a pound
• ▢ 1 tbsp peppercorns
• ▢ 1 tsp red pepper flakes
• ▢ 1/3 cup white wine
• ▢ 1 garlic bulb with the top cut off
• ▢ A few tbsps olive oil
• ▢ Flaky sea salt/pepper
• ▢ A few sprigs of thyme
• ▢ 2 bay leaves
• ▢ 6 cups of water

Instructions 

• Clean and slice leeks and add to a large cast iron skillet or dutch oven, along with some olive oil and the mushrooms. Cook on low, stirring often until leeks and mushrooms are super soft, about 10 min.
• Add in white wine and cook until wine is reduce in half. Then, add in garlic, peppercorns, red pepper flakes, bay leaves, thyme. Cook for about 5 min.
• Add in water, and parmesan rinds. Cook for about 2 hours stirring often to make sure parm doesnt stick to bottom as it melts. Taste test and add some lemon juice at the end. you can strain it to remove all the herbs/ garlic shells and rinds. Enjoy!

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Notes

Note: If pan gets tough with the rinds at the end, add some water to your pot and heat on low. Once the pan is warm, you should be able to scrape off the excess parmesan and more easily clean your pan.