Svampsoppa med smörstekta kantareller & grilled cheese – bästa höstreceptet

Looking for an easy and delicious autumn recipe? This creamy mushroom soup with butter-fried chanterelles and grilled cheese is the ultimate cozy comfort food on a chilly evening. The soup is cooked in our bestselling OnePan 26 sauté pan, while the sandwiches are grilled directly on the OneSheet L frying tray with patented technology for extra crispiness. A quick, simple, and warming recipe that’s guaranteed to become a new favorite.

Svampsoppa:
300 g skogschampinjoner, delade
200 g kantareller, delade
1,5 dl schalottenlök, finhackad
3 vitlöksklyftor, finhackade
7 dl vatten
4 msk kantarellfond
4 dl grädde
Salt & svartpeppar

Grilled Cheese:
8 skivor levainbröd
150 g riven cheddar
150 g riven västerbottensost
Smör

Topping:
100 g kantareller, smörstekta
Färsk timjan
Olivolja
  1. Preheat the oven to 230°C.
  2. Sauté the mushrooms in your OnePan 26 sauté pan until all the liquid has evaporated. Add butter and onion and fry until soft and fragrant.
  3. Pour in the water and stock, cover with a lid and let simmer for about 15 minutes.
  4. Prepare the grilled cheese: place plenty of cheese between two slices of bread, spread butter on top and grill directly on your OneSheet L frying tray (no baking paper needed) in the oven for about 5 minutes until golden and crispy.
  5. Blend the soup until smooth, stir in the cream and bring to a boil. Season with salt, pepper, and a little extra stock if needed.
  6. Serve the soup topped with butter-fried chanterelles, fresh thyme, and a drizzle of olive oil.
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