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Before you jump to Cambozola and Mushroom Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some improvements. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.
From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is something we can all accomplish, without difficulty. It’s about being practical, most of the time.
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 that.
The ingredients needed to prepare Cambozola and Mushroom Soup:
- Take 1-1 oz. packet assorted dried mushrooms
- You need 1/2 lb white mushrooms, chopped
- Prepare 1/2 lb crimini mushrooms, chopped
- You need 1 shallot, finely chopped
- Provide 2 cloves garlic, minced
- Provide 1/4 cup brandy
- Get 1 tbsp all purpose flour
- Prepare 4 sprigs fresh thyme
- Provide 2 cups cold water
- Get 2 cups chicken broth
- Get 100 g cambozola, rind removed
- Provide 1/4 cup 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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