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Cambozola and Mushroom Soup
Cambozola and Mushroom Soup

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Cambozola and Mushroom Soup Recipe

To make cambozola and mushroom soup you need 12 ingredients and 5 steps. Here is how you achieve that. Preptime: 28 Minutes Cooktime: 45 Minutes Serve: 1 Persons Nutrition: 182 calories.

The ingredients needed to cook cambozola and mushroom soup :

  1. You need packet assorted dried mushrooms
  2. You need white mushrooms, chopped
  3. Provide crimini mushrooms, chopped
  4. Get shallot, finely chopped
  5. Provide garlic, minced
  6. You need brandy
  7. Take all purpose flour
  8. Provide fresh thyme
  9. Provide cold water
  10. Provide chicken broth
  11. Prepare cambozola, rind removed
  12. You need 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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