Cambozola and Mushroom Soup
Cambozola and Mushroom Soup

Cambozola and Mushroom Soup - Household warmth and closeness may be obtained in easy methods. One particular of them is cooking and serving meals for the household. As a housewife, needless to say you don't would like to miss a meal collectively ideal? Cuisine can also be the essential to a satisfied family, many really feel homesick due to the fact their cooking has been located elsewhere.

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Cambozola and Mushroom Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Cambozola and Mushroom Soup is something which I have loved my whole life.

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 cook that.

Ingredients needed to cook Cambozola and Mushroom Soup:

  1. 1-1 oz. packet assorted dried mushrooms
  2. 1/2 lb white mushrooms, chopped
  3. 1/2 lb crimini mushrooms, chopped
  4. 1 shallot, finely chopped
  5. 2 cloves garlic, minced
  6. 1/4 cup brandy
  7. 1 tbsp all purpose flour
  8. 4 sprigs fresh thyme
  9. 2 cups cold water
  10. 2 cups chicken broth
  11. 100 g cambozola, rind removed
  12. 1/4 cup heavy cream

Directions 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.

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