Cambozola and Mushroom Soup
Cambozola and Mushroom Soup

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cambozola and mushroom soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Rich like royalty, this Red Wine Cambozola Sauce is delicious over steak, veal or chicken, or over pasta as a side dish. If serving over meat, cook meat. #breakfast: baby bella mushrooms and german cambozola cheese omelet. asparagus w/lemon juice. · This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can't find Cambozola, try a blue like Gorgonzola instead.

Cambozola and Mushroom Soup is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cambozola and Mushroom Soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have 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. Take 1-1 oz. packet assorted dried mushrooms
  2. Make ready 1/2 lb white mushrooms, chopped
  3. Make ready 1/2 lb crimini mushrooms, chopped
  4. Take 1 shallot, finely chopped
  5. Take 2 cloves garlic, minced
  6. Prepare 1/4 cup brandy
  7. Get 1 tbsp all purpose flour
  8. Get 4 sprigs fresh thyme
  9. Take 2 cups cold water
  10. Get 2 cups chicken broth
  11. Get 100 g cambozola, rind removed
  12. Take 1/4 cup heavy cream

Cambozola was patented and industrially produced for the world market by the large German company Hofmeister-Champignon. That blue cheese with brie was a winning combination had been well known in cheese circles for years, but the… Mushroom and Gorgonzola Soup. Very good soup but agree with others that twice the amount of mushrooms would be better. Instead of making the roux in a separate pot I just sprinkled the flour over the cooked onions and mushrooms then added the chicken broth.

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.

Soup: it's not just for the cold months. Sure, a rich and heavy cream-based soup might not be what you think of on those warm summer nights, but a tasty broth, filled with complex flavors of herbs and vegetables, can actually be quite a lovely lighter dinner. Cambozola is the German cousin to the super-creamy brie.but with a blue twist. This mild and subtle blue-veined creation is perfect for those looking for a blue cheese that is neither incredibly pungent (like a Stilton), and extremely crumbly (like a Roquefort). Not everyone loves giant slurpy pieces of mushrooms, if this is you, simply chop the larger porcini into smaller pieces before soaking them.

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