Parmesan broth with mushrooms, chili oil and parsley.



I’m back to the Soup Project. This time introducing seasonal, delicious, mushrooms. 

Usually, Italian cuisine is all about porcini mushrooms. But when you find chanterelle or other woody mushrooms, they’re not a bad idea either. Put them over bruschettas or in a risotto and you’ll certainly agree with me.

Now that festivities are over, it’s time for some hearty (and lighter) comfort food: soups are all we need, and mushroom soups are a tasty way to transition. Read on, there’s a wonderful parmesan broth with mushrooms recipes waiting for you!

Yes cheese lovers, parmesan broth!!!


parmesan broth with mushrooms and chili oil #gourmetproject
parmesan broth with mushrooms #gourmetproject #italianrecipes

{inspiration came from bon appetit’s brothing adventures}.


parmesan broth with mushrooms

Course Soup
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 1 carrot
  • 1 fresh onion
  • 1 garlic clove
  • 4 allspice berries
  • 1 rosemary sprig
  • 1 parsley sprig
  • 2 4-5 inches 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


  1. 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.
  2. 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.
  3. 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.


enjoy your hot and delicious mushroom soup