Step-by-Step Guide to Prepare Perfect Cambozola and Mushroom Soup

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, cambozola and mushroom soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cambozola and Mushroom Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Cambozola and Mushroom Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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:

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

Instructions 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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