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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 Foods That Make Your Mood Better.

Most of us think that comfort foods are bad for us and that we ought to keep away from them. Often, if your comfort food is candy or another junk food, this holds true. Otherwise, comfort foods may be super healthy and good for you. There are some foods that basically can boost your moods when you eat them. When you feel a little down and need an emotional boost, try some of these.

Eggs, believe it or not, can be truly great at beating back depression. Just be sure that you do not throw away the yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the yolk especially, are stuffed full of B vitamins. B vitamins can genuinely help you raise your mood. This is because these vitamins help your neural transmitters–the parts of your brain that affect your mood–work better. Try eating a couple of eggs to feel better!

As you can see, you don’t need to eat all that junk food when you wish to feel better! Try a few of these hints instead.

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

The ingredients needed to prepare Cambozola and Mushroom Soup:
  1. Take packet assorted dried mushrooms
  2. Use white mushrooms, chopped
  3. You need crimini mushrooms, chopped
  4. Take shallot, finely chopped
  5. You need garlic, minced
  6. Provide brandy
  7. Take all purpose flour
  8. Use fresh thyme
  9. Take cold water
  10. Take chicken broth
  11. You need cambozola, rind removed
  12. You need 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.

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