Ultimate Serving Recipe Cambozola and Mushroom Soup Delicious and Healthy

Without fail cooking ultimate Cambozola and Mushroom Soup easy, tasty, practical.

How are you mother, at this time you get prepare recipe Cambozola and Mushroom Soup with 12 ingredients and 5 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Cambozola and Mushroom Soup.

Ingredients for Cambozola and Mushroom Soup #

1. Prepare 1-1 oz. : packet assorted dried mushrooms.

2. Needed 1/2 lb : white mushrooms, chopped.

3. Needed 1/2 lb : crimini mushrooms, chopped.

4. Needed 1 : shallot, finely chopped.

5. Needed 2 cloves : garlic, minced.

6. Needed 1/4 cup : brandy.

7. Needed 1 tbsp : all purpose flour.

8. Needed 4 sprigs : fresh thyme.

9. Prepare 2 cups : cold water.

10. Prepare 2 cups : chicken broth.

11. Needed 100 g : cambozola, rind removed.

12. Needed 1/4 cup : heavy cream.

If all raw materials Cambozola and Mushroom Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Step by Step Cooking 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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