How to Make Super Quick Homemade Cambozola and Mushroom Soup

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The ingredients needed to make Cambozola and Mushroom Soup:

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