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Cambozola and Mushroom Soup
Cambozola and Mushroom Soup

Before you jump to Cambozola and Mushroom Soup recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Mostly, people have been conditioned to think that “comfort” foods are terrible for the body and must be avoided. But if your comfort food is candy or junk food this might be true. Otherwise, comfort foods can be super nourishing and good for you. A number of foods really do raise your mood when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Grains can be wonderful for fighting a bad mood. Quinoa, barley, millet, etc are terrific at helping you feel happier. They help you feel full as well which can actually help to better your mood. It’s not hard to feel depressed when you are starving! The reason these grains are so wonderful for your mood is that they are not difficult for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your blood sugar which in turn kicks up your mood to a happier place.

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Test out these tips instead!

We hope you got insight from reading it, now let’s go back to cambozola and mushroom soup recipe. You can have cambozola and mushroom soup using 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. packet assorted dried mushrooms
  2. You need 1/2 lb white mushrooms, chopped
  3. Get 1/2 lb crimini mushrooms, chopped
  4. Prepare 1 shallot, finely chopped
  5. Provide 2 cloves garlic, minced
  6. Use 1/4 cup brandy
  7. Provide 1 tbsp all purpose flour
  8. Use 4 sprigs fresh thyme
  9. Take 2 cups cold water
  10. Provide 2 cups chicken broth
  11. Get 100 g cambozola, rind removed
  12. Provide 1/4 cup 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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