Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cambozola and mushroom soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cambozola and Mushroom Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Cambozola and Mushroom Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1-1 oz. packet assorted dried mushrooms
- Prepare 1/2 lb white mushrooms, chopped
- Get 1/2 lb crimini mushrooms, chopped
- Make ready 1 shallot, finely chopped
- Get 2 cloves garlic, minced
- Take 1/4 cup brandy
- Prepare 1 tbsp all purpose flour
- Make ready 4 sprigs fresh thyme
- Get 2 cups cold water
- Prepare 2 cups chicken broth
- Make ready 100 g cambozola, rind removed
- Prepare 1/4 cup heavy cream
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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