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Before you jump to Cambozola and Mushroom Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. The overall economy is impacted by the number of people who are suffering from diseases such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. A lot of people typically believe that healthy diets require much work and will significantly change how they live and eat. It is possible, though, to make a few minor changes that can start to make a positive impact to our daily eating habits.
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Evidently, it’s easy to start incorporating healthy eating into your daily lifestyle.
We hope you got benefit 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 that.
The ingredients needed to prepare Cambozola and Mushroom Soup:
- Prepare packet assorted dried mushrooms
- Provide white mushrooms, chopped
- You need crimini mushrooms, chopped
- Provide shallot, finely chopped
- Prepare garlic, minced
- You need brandy
- Use all purpose flour
- Provide fresh thyme
- You need cold water
- Take chicken broth
- Get cambozola, rind removed
- Prepare heavy cream
Instructions to make Cambozola and Mushroom Soup:
- 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.
- 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.
- 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.
- 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.
- 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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