Recipe: Parmesan Rind Broth

A versatile broth for all your winter soups and stews

Never let a good cheese rind go to waste, because those rich aged notes make for an excellent broth base for soups, stews, beans, rice, lentils-you get the idea. We like to add a sheet of kombu seaweed and a few dried mushrooms for extra umami flavor.

But don't stop at our ingredients list: Throw in any aromatics you want to use up-a carrot or leek here, a radish there. Make it your own.

Recipe from the Tasting Table Test Kitchen

Parmesan Rind Broth
5 from 47 ratings
Clean out your fridge for all the goods (OK, scraps) to make rich, flavorful Parmesan broth.
Prep Time
Cook Time
cups of broth
Total time: 1 hour, 40 minutes
  • 2 tablespoons olive oil
  • 2 shallots, halved
  • 1 garlic head, halved crosswise
  • 5 dried mushrooms (such as shiitake or porcini)
  • 5 celery stalks
  • 10 parsley stems
  • 2 strips lemon peel
  • 3 thyme sprigs
  • 1 bay leaf
  • One 6-inch kombu strip
  • 1 pound Parmesan rinds (about 3 large rinds)
  • 10 cups cold water
  1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Place the shallots and garlic, cut-sides down, into the pan and caramelize for 5 minutes.
  2. Add the mushrooms, celery, parsley stems, lemon peels, thyme, bay leaf, kombu and Parmesan rinds. Cover with the cold water and bring to a boil. Lower the heat and simmer, stirring the bottom often to prevent the rinds from sticking, until the broth is rich and aromatic, 1½ hours. Strain through a fine-mesh sieve and use immediately, or chill and store in the fridge, covered, for up to 4 days.
Calories per Serving 9
Total Fat 0.6 g
Saturated Fat 0.2 g
Trans Fat 0.0
Cholesterol 0.7 mg
Total Carbohydrates 0.7 g
Dietary Fiber 0.1 g
Total Sugars 0.1 g
Sodium 37.1 mg
Protein 0.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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