Mushroom soup in parmesan broth

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot
  • 2 big handfuls Chanterelle style mushrooms
  • 1 Garlic clove
  • 1 Onion, fresh
  • 1 Parsley, sprig
  • 1 Rosemary, sprig

• Baking & Spices

  • 4 Allspice berries
  • 1 Chili oil
  • 1 Salt

• Dairy

  • 8 inch Squares of parmesan, rinds

• Liquids

  • 3 cups Water

Found on gourmetproject.net

Ingredients

• 1 carrot
• 1 fresh onion
• 1 garlic clove
• 4 allspice berries
• 1 rosemary sprig
• 1 parsley sprig
• 2 4-5 inch squares of parmesan rinds
• 3 cups of water
• Salt
• 2 big handfuls of chanterelle style mushrooms
• Chili oil (or extra virgin olive oil and a pinch of chili)

Directions

• Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
• Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
• Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.