I love when the weather starts to turn cool again! It is the perfect time to make up a nice pot of soup. My family loves fresh mushroom soup. Sure, it's expensive and fattening, but it's so delicious. It's perfect for an occasional treat. This grilled cheese recipe is a new favorite of ours.

Can you tell we love mushrooms?

Fresh Mushroom Soup

1/2 cup chopped onion

6 T.  butter or margarine

1 lb. mushrooms, sliced

4 cups water

4 teaspoons beef bouillon granules

1 cup whipping cream (or half & half)

2 tablespoons cornstarch

In a Dutch oven over medium heat,  saute onion in butter for 3 minutes. Add mushrooms and saute 2 minutes more. Stir in water and bouillon. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. In a small bowl, combine cream and cornstarch. Stir into the soup and bring to a boil, stirring constantly. Boil 1 to 2 minutes or until slightly thickened. Makes 6 (1 cup) servings.

Grilled Cheese with Onions and Mushrooms

1 large oninon, sliced thin and quartered

1 stick butter

1 1/2 cups sliced mushrooms

salt

12 slices of Provalone cheese

12 slices sourdough bread

Saute onions in 3 tablespoons of butter until soft and golden brown. Add mushrooms and cook for about two more minutes.

Sprinkle with salt. Use remaining butter to butter one side of each slice of bread.

Place 2 slices of cheese and some of the onion mixture on on the unbuttered side of half of the slices of bread.

Top with the other half of the bread slices, butter out. Cook the sandwiches on a hot skillet for 2 to 3 minutes per side until bread is golden brown and cheese is melted.

Makes 6 sandwiches.

And for dessert, how about some nice warm homemade gingerbread? You can find our family's favorite gingerbread recipes on my new Squidoo Gingerbread page.