Umami Brodo With Parmesan And Porcini

 

Umami Brodo With Parmesan & Porcini 

 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).                                                                                            Ingredients

8 cups (2 L), or 2 cartons (each900 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

Directions:                                                                                          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.

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.

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