Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cambozola and mushroom soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cambozola and Mushroom Soup is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Cambozola and Mushroom Soup is something which I’ve loved my whole life.
Rich like royalty, this Red Wine Cambozola Sauce is delicious over steak, veal or chicken, or over pasta as a side dish. If serving over meat, cook meat. See great recipes for Cambozola and Mushroom Soup too!
To get started 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 cook it.
The ingredients needed to make Cambozola and Mushroom Soup:
- Make ready 1-1 oz. packet assorted dried mushrooms
- Make ready 1/2 lb white mushrooms, chopped
- Get 1/2 lb crimini mushrooms, chopped
- Take 1 shallot, finely chopped
- Prepare 2 cloves garlic, minced
- Take 1/4 cup brandy
- Take 1 tbsp all purpose flour
- Get 4 sprigs fresh thyme
- Make ready 2 cups cold water
- Take 2 cups chicken broth
- Make ready 100 g cambozola, rind removed
- Prepare 1/4 cup heavy cream
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. In a large soup pot, heat the butter.
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.
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. Stir in shallots and sprig of thyme.
So that’s going to wrap this up with this special food cambozola and mushroom soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
