Cambozola and Mushroom Soup
Cambozola and Mushroom Soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cambozola and mushroom soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Cambozola and Mushroom Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Cambozola and Mushroom Soup is something that I have loved my whole life.

To begin with this particular 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 cook it.

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

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. Drizzle the measured liquid into the bowl and stir to combine. The downy-white edible rind surrounds a buttery interior that tastes nutty with a pleasant grassy note.

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.

Melt butter in a medium pot over high heat. Return the soup to a clean saucepan and bring back to a simmer. Add the milk and warm through. Add the crumbled stilton and stir continuously until the cheese has melted into the soup. You can eat the rind which is almost like the rind on a Camembert cheese..

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