A twist on the classic delicious parmesan broth: this time with mushrooms and leeks. This is exactly what you need this time of year when it’s cold out. I’ve said it before and I’ll say it again, this broth is so good to have on hand to cook with some toasty bread, add to soups, pastas etc.
Here’s how to make it:
Mushroom leek parmesan broth
- 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
- 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!