Easiest Way to Make Yum-Yum Cambozola and Mushroom Soup

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Before you jump to Cambozola and Mushroom Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

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Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, nonetheless that is definitely not true. A dishwasher is specifically economical when it's full before a cycle is commenced. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

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We hope you got benefit from reading it, now let's go back to cambozola and mushroom soup recipe. To make cambozola and mushroom soup you only need 12 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Cambozola and Mushroom Soup:

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

Steps 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..

I made this from a recipe column of a magazine and it turned out very good. Mushroom soup is simply soup made with mushrooms. 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.

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