Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cambozola and mushroom soup. It is one of my favorites food recipes. For mine, I am going to make it a 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 step by step.
Cambozola and Mushroom Soup is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cambozola and Mushroom Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cambozola and Mushroom Soup:
- Prepare 1-1 oz. packet assorted dried mushrooms
- Prepare 1/2 lb white mushrooms, chopped
- Prepare 1/2 lb crimini mushrooms, chopped
- Get 1 shallot, finely chopped
- Prepare 2 cloves garlic, minced
- Get 1/4 cup brandy
- Get 1 tbsp all purpose flour
- Make ready 4 sprigs fresh thyme
- Make ready 2 cups cold water
- Get 2 cups chicken broth
- Make ready 100 g cambozola, rind removed
- Make ready 1/4 cup heavy cream
With switched-up ingredients and creative twists, these popular variations elevate this classic from familiar to fabulous. DIRECTIONS Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms.
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.
Melt butter in large frying pan. Add in onions, garlic, and mushrooms. 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. It's perfect for a cold winter night.
So that’s going to wrap this up for this exceptional food cambozola and mushroom soup recipe. Thanks so much for your time. I am sure that you can 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. Thanks again for reading. Go on get cooking!
