Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cambozola and mushroom soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Remove the mushrooms and give them a quick rinse. Chop any large pieces into bite-sized chunks.
Cambozola and Mushroom Soup is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Cambozola and Mushroom Soup is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cambozola and Mushroom Soup:
- Make ready 1-1 oz. packet assorted dried mushrooms
- Prepare 1/2 lb white mushrooms, chopped
- Take 1/2 lb crimini mushrooms, chopped
- Make ready 1 shallot, finely chopped
- Make ready 2 cloves garlic, minced
- Get 1/4 cup brandy
- Take 1 tbsp all purpose flour
- Get 4 sprigs fresh thyme
- Prepare 2 cups cold water
- Make ready 2 cups chicken broth
- Make ready 100 g cambozola, rind removed
- Prepare 1/4 cup heavy cream
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Instructions to make Cambozola and Mushroom Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
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So that is going to wrap it up for this special food cambozola and mushroom soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
