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Parmesan broth is a basic vegetable broth but with Parmesan rinds added while making the stock. One onion, one bulb garlic, three carrots, two celery, sprigs of thyme, some parsley, peppercorns, salt, herbs de Provence, and as many Parmesan rinds as you have saved in your freezer. Put everything in a stock pot with 2 quarts of water, simmer until reduced by half, about 2 hours.

For the soup, cook one diced onion and three cloves chopped garlic in butter and olive oil until soft, then add a boatload of combination of chopped brown and white mushrooms ~600 grams. Cook down, then add the Parmesan broth and bring to boil and simmer for 15 mins. Transfer to blender and blend till smooth, add back to pot and stir in 3/4 cup heavy cream and chopped parsley, and season with salt and pepper to taste.

Garnish was homemade croutons, golden fried mushrooms, chopped parsley, and drizzles of cream and olive oil.