How to Cook Yummy Cambozola and Mushroom Soup

Cambozola and Mushroom Soup. Great recipe for Cambozola and Mushroom Soup. Creamy cambozola (a melding of camembert and gorgonzola) combines with earthy Remove the mushrooms and give them a quick rinse. Chop any large pieces into bite-sized chunks.

And that's probably because Sarah, the talent behind this breathtaking blog seriously knows her way around the kitchen. #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. Rich like royalty, this Red Wine Cambozola Sauce is delicious over steak, veal or chicken, or over pasta as a side dish. You can have Cambozola and Mushroom Soup using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cambozola and Mushroom Soup

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

If serving over meat, cook meat. Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. Cambozola was patented and industrially produced for the world market by the large German company Hofmeister-Champignon. Anyone familiar with it and have some good recipes?

Cambozola and Mushroom Soup step by step

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 love to cook so I am open to anything easy to challenging? Cambozola is a cross between camembert and gorgonzola -- it's a mild, creamy blue cheese. I like to eat it as you would camembert or brie -- on good crackers or. Flavorful low sodium soup crafted with quality mushrooms and cream. Ready to serve—just heat There's a reason that our Cream of Mushroom soup has been stocked in kitchens across America for decades.