Ingredients
3slicesourdough bread
4tbspunsalted butter
1½lbswhite mushrooms
2portobello mushrooms,stems discarded
2largegarlic cloves
salt and freshly ground white pepper
6cupvegetable broth,or water
¾cupheavy cream
12dillsprigs
Preparation
Preheat the oven to 300 degrees F. Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.
In a pot, melt the butter.
Add the mushrooms and the garlic; season with salt and pepper.
Cover and cook over moderate heat, until the mushrooms are softened.
Add the broth and half a cup of the cream; bring to a boil.
Cover and simmer until the mushrooms are tender.
Add the toasted bread to the soup; simmer until softened.
Working in batches, puree the soup in a food processor.
Return the soup to the pot, season with salt and pepper and keep warm.
In a saucepan, bring the remaining cream to a boil.
Remove from the heat; whisk until frothy.
Ladle the soup into bowls, top with the frothed cream, garnish with the dill and portobello gills and serve.
