Umami Broth

PREP TIME: 5 minutes

COOK TIME: 2 hours

YIELD: 2 quarts (1 cup per serving)

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Place the Parmesan rinds in a large pot with 8 cups of water.
2. Add any veggies and/or herbs of your choice. Sliced mushrooms are recommended to enhance the broth’s umami flavor.
3. Bring the pot to a boil, then reduce the heat to a simmer. Allow the broth to simmer for 2 hours to develop more flavors. Season with salt and pepper to taste.
4. Strain the broth to remove the Parmesan rinds and any solids. The broth is now ready to be used as a flavorful base in soups, stews, cauliflower rice, risotto, or any other dish that calls for broth.
5. Store any extra broth in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 1 month.