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We hope you got insight from reading it, now let’s go back to cambozola and mushroom soup recipe. You can cook cambozola and mushroom soup using 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Cambozola and Mushroom Soup:
- You need 1-1 oz. packet assorted dried mushrooms
- Provide 1/2 lb white mushrooms, chopped
- Provide 1/2 lb crimini mushrooms, chopped
- Use 1 shallot, finely chopped
- Get 2 cloves garlic, minced
- Prepare 1/4 cup brandy
- Use 1 tbsp all purpose flour
- Get 4 sprigs fresh thyme
- Get 2 cups cold water
- Use 2 cups chicken broth
- Take 100 g cambozola, rind removed
- You need 1/4 cup heavy cream
Steps 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful germs from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly first
Buy raw meat or fish and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to be sure everything you are going to use has been stored properly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you can keep the food and if it must go from the refrigerator.
This sort of food frequently has special packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. By way of instance, you may see’eat within two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes where it will be completely cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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