Cambozola and Mushroom Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cambozola and mushroom soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cambozola and Mushroom Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Cambozola and Mushroom Soup is something that I have loved my whole life.

Lightweight Camping Equipment - Meals, Stoves and Cookware. Remove the mushrooms and give them a quick rinse. Chop any large pieces into bite-sized chunks. Strain the blooming water (now mushroom broth) through a coffee filter to remove any sediment, and set it aside.

To get started with this recipe, we have to first prepare a few components. You can cook cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cambozola and Mushroom Soup:
  1. Prepare 1-1 oz. packet assorted dried mushrooms
  2. Take 1⁄2 lb white mushrooms, chopped
  3. Take 1⁄2 lb crimini mushrooms, chopped
  4. Make ready 1 shallot, finely chopped
  5. Prepare 2 cloves garlic, minced
  6. Prepare 1⁄4 cup brandy
  7. Make ready 1 tbsp all purpose flour
  8. Get 4 sprigs fresh thyme
  9. Take 2 cups cold water
  10. Prepare 2 cups chicken broth
  11. Get 100 g cambozola, rind removed
  12. Make ready 1⁄4 cup heavy cream

Here is how you do that. Cambozola and Mushroom Soup Creamy cambozola (a melding of camembert and gorgonzola) combines with earthy mushrooms to create a rich soup with a bit of funky personality. Drizzle the measured liquid into the bowl and stir to combine. Melt butter in a medium pot over high heat.

Instructions to make Cambozola and Mushroom Soup:
  1. Bloom the dried mushrooms in 2 cups warm water for 20 minutes. Remove the mushrooms and give them a quick rinse. Chop any large pieces into bite-sized chunks. Strain the blooming water (now mushroom broth) through a coffee filter to remove any sediment, and set it aside.
  2. Melt 1 tbsp butter in a medium pot over medium-high heat. Add all the mushrooms. Fry until the water the mushrooms give off evaporates and they take on a bit of golden colour. This should take about 10 minutes.
  3. Stir the shallots and garlic into the pot and continue frying 1 to 2 minutes until fragrant. Pour in the brandy. Let cook until most of the brandy has been absorbed, about 2 minutes. Sprinkle in the flour and stir for 1 minute to coat.
  4. Add the thyme, mushroom broth, chicken stock, and 2 cups cold water to the pot. Bring to a boil, then reduce the heat to medium and simmer for 15 minutes.
  5. Fish the thyme sprigs out of the pot. Break the cambozola into chunks and add it a little at a time to the pot, stirring to melt it in. Remove any big pieces of mold that float to the top; they'll turn rubbery. When all the cheese has melted, turn off the heat and stir in the cream to finish.

Drizzle the measured liquid into the bowl and stir to combine. Melt butter in a medium pot over high heat. Add the milk and warm through. Add the crumbled stilton and stir continuously until the cheese has melted into the. Remove the mushrooms and give them a quick rinse.

So that’s going to wrap it up for this special food cambozola and mushroom soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!