The weather outside may not have reached frightful yet, but it's becoming downright chilly here in the Windy City. (And windy… although that is redundant.) We’ve got a solution, though: fighting the cold outside by warming up the insides. Specifically, a fontina grilled cheese with mushrooms and sage, every bite bringing the internal temperature up to barely bearable. How do we get that thermometer up? Hot and creamy pumpkin soup, perfectly sweet and perfect for dipping. All you need is a cup of hot cocoa and some slippers, and you're all set for a snug winter.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Stem and coarsely chop sage.
Peel and mince shallot.
Make the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add shallot, half the garlic (reserve remaining for mushrooms), and ¼ tsp. salt and cook until aromatic, 1-2 minutes.
Add ½ cup water and bring to a boil.
Once boiling, add milk, half the sage (reserve remaining for mushrooms), and pumpkin. Bring to a simmer and cook until thickened, 10-12 minutes.
While soup cooks, sauté mushrooms.
Sauté the Mushrooms
Place a medium non-stick over medium-high heat. Add 2 tsp. olive oil, mushrooms, and remaining garlic. Stir occasionally until browned, 2-3 minutes.
Season with a pinch of salt and pepper.
Remove from burner and add remaining sage.
Make the Grilled Cheese
Top each slice of bread with cheese. Place mushrooms on top of cheese. Assemble sandwich.
Wipe pan clean and return to medium heat. Add 1 Tbsp. olive oil and sandwiches to hot pan. Cook until golden brown, 2-3 minutes per side.
Finish the Dish
Taste soup, and season with a pinch of salt and pepper.
Plate dish as pictured on front of card. Bon appétit!
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