We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Umami Brodo with Parmesan & Porcini
Autumn 2022
Parmesan rinds and dried porcini fortify homemade or store-bought broth with umami flavour for a tasty twist on traditional brodo (a broth-based Italian soup).
Serves 6 to 8
8 cups (2 L), or 2 cartons (each
900 mL) store-bought, chicken or vegetable broth
1 Parmigiano-Reggiano rind plus more cheese for grating (optional)
1/2 cup (125 mL) dried porcini mushrooms
1 tbsp (15 mL) olive oil
6 shiitake mushrooms or 3 king or oyster mushrooms, thinly sliced
6 cremini or button mushrooms, thinly sliced
Pinch salt
Handful of enoki mushrooms (optional)
2 tbsp (30 mL) chopped chives
Generous grinding black pepper
1. Bring broth to a gentle simmer over medium-high heat. Add cheese rind. Reduce heat so broth is gently heating for 40 minutes. Add porcini. Heat 15 more minutes.
2. Meanwhile, heat oil in a large saucepan. Add shiitake and cremini mushrooms. Sprinkle with salt. Cook, stirring often, until softened, 4 to 6 minutes. Divide mushrooms between bowls.
3. Strain and divide broth into soup bowls with sautéed mushrooms. Garnish with enoki and chives. Sprinkle with grated cheese and black pepper, if you like.
Serves 6 to 8
