Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cambozola and mushroom soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Cambozola and Mushroom Soup is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Cambozola and Mushroom Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cambozola and Mushroom Soup:
- Take 1-1 oz. packet assorted dried mushrooms
- Make ready 1/2 lb white mushrooms, chopped
- Make ready 1/2 lb crimini mushrooms, chopped
- Make ready 1 shallot, finely chopped
- Prepare 2 cloves garlic, minced
- Make ready 1/4 cup brandy
- Take 1 tbsp all purpose flour
- Get 4 sprigs fresh thyme
- Take 2 cups cold water
- Prepare 2 cups chicken broth
- Get 100 g cambozola, rind removed
- Make ready 1/4 cup heavy cream
This soup is a favorite enjoyed alone and as I started to learn to cook I also realized that my favorite recipes called for a can of cream of mushroom soup. Served it with a salad of baby butter lettuce, pecans, blackberries, cambozola cheese, and a lemon garlic vinaigrette. Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled.
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.
Other ingredients may include all manner of spices, meats, and vegetables. There are many different variations of these recipes. The secret to this deep rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom. Set aside a few attractive mushroom slices for garnish later, if desired.
So that’s going to wrap it up with this exceptional food cambozola and mushroom soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
