Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cambozola and mushroom soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cambozola and Mushroom Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Cambozola and Mushroom Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
See great recipes for Cambozola and Mushroom Soup too! Creamy cambozola (a melding of camembert and gorgonzola) combines with earthy mushrooms to create a rich soup with a bit of funky personality. Rich like royalty, this Red Wine Cambozola Sauce is delicious over steak, veal or chicken, or over pasta as a side dish.
To begin with this particular recipe, we have to 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:
- Prepare 1-1 oz. packet assorted dried mushrooms
- Make ready 1/2 lb white mushrooms, chopped
- Take 1/2 lb crimini mushrooms, chopped
- Get 1 shallot, finely chopped
- Make ready 2 cloves garlic, minced
- Make ready 1/4 cup brandy
- Get 1 tbsp all purpose flour
- Make ready 4 sprigs fresh thyme
- Take 2 cups cold water
- Prepare 2 cups chicken broth
- Prepare 100 g cambozola, rind removed
- Make ready 1/4 cup heavy cream
Stir in onion, garlic, and pears and allow to sweat over medium-high heat till fragrant. Deglaze the pan with the wine, then stir in the chicken stock. Bring to a boil, then reduce heat and simmer for an hour. Chop the cheese and stir in till it is completely melted into the.
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.
Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled. Other ingredients may include all manner of spices, meats, and vegetables. There are many different variations of these recipes. Stir in shallots and sprig of thyme.
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