Using parmesan Rinds in Soup by bookseller

I save my parm rinds in the freezer, and toss them into soup. I typically cut the rinds into chunks -- maybe 1.5" -- before putting them in, and I don't pick them out; while they give up a lot of their flavor in the cooking, they retain some, and turn into interesting, unexpected, vaguely cheesy chewies. My sense is that they don't add a specific cheese flavor so much as they deepen the overall flavor, in the same way that adding anchovies can. Besides which, there's something that pleases me about making use of something that would otherwise get thrown away -- you know, because I'm so inherently frugal (has coughing fit from laughing hysterically).