Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cambozola and mushroom soup. One of my favorites food recipes. For mine, I will make it a 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’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Cambozola and Mushroom Soup is something that I have loved my whole life.
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 get started with this particular recipe, we have to prepare a few components. You can have cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cambozola and Mushroom Soup:
- Take 1-1 oz. packet assorted dried mushrooms
- Get 1/2 lb white mushrooms, chopped
- Make ready 1/2 lb crimini mushrooms, chopped
- Take 1 shallot, finely chopped
- Prepare 2 cloves garlic, minced
- Get 1/4 cup brandy
- Take 1 tbsp all purpose flour
- Prepare 4 sprigs fresh thyme
- Prepare 2 cups cold water
- Make ready 2 cups chicken broth
- Take 100 g cambozola, rind removed
- Get 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. The secret to this deep rich soup is a long slow caramelization, the key to unlocking the mushroom's magic.
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.
This is just pure essence of mushroom. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about. This mushroom soup is a hearty soup made with enoki and shiitake mushrooms, glass noodles, and Welsh onions, seasoned with soy sauce and sake. Cut off the bottom dried, gritty portion of the enoki mushroom and discard.
So that is going to wrap this up for this special food cambozola and mushroom soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in 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!
