Mushroom Soup with Butter-Fried Chanterelles & Grilled Cheese – The Be

Svampsoppa med smörstekta kantareller & grilled cheese – bästa höstreceptet

Mushroom Soup with Butter-Fried Chanterelles & Grilled Cheese – The Best Autumn Recipe

Recipe by Rebeka Wallborg

Are you looking for a simple and delicious autumn recipe? This creamy mushroom soup with butter-fried chanterelles and grilled cheese is the perfect cozy comfort food on a chilly evening. The soup is cooked in our bestseller OnePan 26 sauté pan, while the sandwiches are gratinated directly on the OneSheet L baking tray with patented technology for extra crispiness. A quick, simple, and warming recipe that will become a new favorite.

Cooking time: 30 min

Number of people: 4

Ingredients

Mushroom Soup:
300 g forest mushrooms, halved
200 g chanterelles, halved
1.5 dl shallots, finely chopped
3 garlic cloves, finely chopped
7 dl water
4 tbsp chanterelle stock
4 dl cream
Salt & black pepper

Grilled Cheese:
8 slices levain bread
150 g grated cheddar
150 g grated Västerbotten cheese
Butter

Topping:
100 g chanterelles, sautéed in butter
Fresh thyme
Olive oil

How to do it

Preheat the oven to 230 degrees.
Fry the mushrooms in your OnePan 26 skillet until all the liquid has evaporated. Add butter and onion and sauté until soft and fragrant.
Pour in water and stock, cover with the lid, and let simmer for about 15 minutes.
Make grilled cheese: place plenty of cheese between two slices of bread, spread butter on top, and grill directly on your OneSheet L baking tray (without parchment paper) in the oven for about 5 minutes until golden and crispy.
Blend the soup until smooth, stir in the cream, and bring to a boil. Season with salt, pepper, and possibly a little extra stock.
Serve the soup topped with butter-fried chanterelles, fresh thyme, and a splash of olive oil.