Recipe of Perfect Cambozola and Mushroom Soup

Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Homemade Cambozola and Mushroom Soup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cambozola and Mushroom Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cambozola and Mushroom Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cambozola and Mushroom Soup is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cambozola and Mushroom Soup estimated approx 45 minutes.

To begin with this 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 can achieve that.

Creamy cambozola (a melding of camembert and gorgonzola) combines with earthy mushrooms to create a rich soup with a bit of funky personality.

Ingredients and spices that need to be Prepare to make Cambozola and Mushroom Soup:

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

Instructions to make 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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