The ultimate fall meal: Grilled cheese and soup

For the mushrooms
In a sauté pan, heat the olive oil on high heat until it ripples. Add the mushrooms, sear for 1 minute. Flip the pan, add the shallot, thyme, salt and pepper and butter. Turn down the heat and continue to cook slowly for another minute. Turn the heat off, add the sherry and crème fraiche, then transfer to a food processor and chop finely (or by hand).

For the shallots
Place the shallot rings in a metal bowl and leave at room temperature. Put all other ingredients into a stainless-steel pot and put on high heat. When the liquid comes to a boil, pour it through a sieve into the bowl with the shallots and cover immediately with plastic wrap. Refrigerate.

To finish
Slice the bread into 8 large slices and separate them by pairs. On each slice, spread a thin, even layer of the mushroom paste. On the bottom slices, add the Gruyere, Cheddar and chevre. Then add some of the shallot rings scattered about. Finish with a small handful of the arugula on each sandwich, then press the top bread slice on top to close up the sandwich. Add some of the butter to a large pan on medium heat and place the sandwich into the pan. Cook on one side until it brown, flip it, then place it in a 350-degree oven for 8 minutes. Carefully cut in half and serve.

For the soup
In a soup pot, heat the olive oil over medium/high heat until it ripples, add the garlic slices and then as the garlic toasts to a light brown, add the tomatoes and chili flakes. Turn the heat to low and simmer the soup until the tomatoes break down (10-20 minutes). Add the thyme and salt and pepper to taste and puree with a hand blender or standard blender. Serve immediately, or can be refrigerated for a few days.

To finish
Ladle the soup into bowls. Place a dollop of crème fraiche onto each. Place a small pinch of the romaine on top. Scatter the croutons and lardons to finish.

For the soup
In a soup pot, simmer the squash in the stock on medium heat until very tender. In a separate pan, heat the butter on medium/high heat. When the butter begins to lightly brown, add the thyme, remove from heat. When the thyme stops 'cracklin,' pull it out of the butter. Transfer the cooked squash and stock into a blender and carefully blend on high. As it blends, slowly drizzle the brown butter in.

To finish
Ladle the pureed soup into bowls. Sprinkle some of the thyme onto the soup. Do the same with the pancetta. Disperse the marshmallows about, then using a torch, brulee each of them.