Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, cambozola and mushroom soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cambozola and Mushroom Soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Cambozola and Mushroom Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
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 in the world.
To get started with this recipe, we must prepare a few components. You can have cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cambozola and Mushroom Soup:
- Take packet assorted dried mushrooms
- Get white mushrooms, chopped
- Make ready crimini mushrooms, chopped
- Get shallot, finely chopped
- Get garlic, minced
- Make ready brandy
- Make ready all purpose flour
- Make ready fresh thyme
- Prepare cold water
- Prepare chicken broth
- Get cambozola, rind removed
- Make ready heavy cream
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. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves.
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.
Strain the blooming water (now mushroom broth) through a coffee filter to remove any sediment, and set it aside. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this.
So that’s going to wrap this up with this special food cambozola and mushroom soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
