Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, cambozola and mushroom soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Cambozola and Mushroom Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cambozola and Mushroom Soup:
- Get 1-1 oz. packet assorted dried mushrooms
- Take 1/2 lb white mushrooms, chopped
- Get 1/2 lb crimini mushrooms, chopped
- Make ready 1 shallot, finely chopped
- Prepare 2 cloves garlic, minced
- Prepare 1/4 cup brandy
- Make ready 1 tbsp all purpose flour
- Make ready 4 sprigs fresh thyme
- Take 2 cups cold water
- Make ready 2 cups chicken broth
- Make ready 100 g cambozola, rind removed
- Get 1/4 cup heavy cream
Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its glory—but without relying on a can. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes. Add the milk and warm through. Add the crumbled stilton and stir continuously until the cheese has melted into the soup.
Steps 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.
Let's talk about creamy, velvety homemade cream of mushroom soup. This soup is a favorite enjoyed alone and as I started to learn to cook I also realized that my favorite recipes called for a can of cream of mushroom soup. My favorite stews and… Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its glory—but without relying on a can. A wonderful mid-week dinner and there will be lovely leftovers for lunch. Turkey Scallopine in Sherry Cream Sauce with Wild Mushrooms and Artichoke Hearts.
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