Mushroom Soup With Toasted Bread
Ingredients
- Three 1/2-inch slices of sourdough bread (6 ounces), crusts removed
- 4 tablespoons unsalted butter
- 1 1/2 pounds white mushrooms, coarsely chopped
- 2 portobello mushrooms—stems discarded, black gills reserved for garnish, caps coarsely chopped
- 2 large garlic cloves, thinly sliced
- Salt and freshly ground white pepper
- 6 cups vegetable broth or water
- 3/4 cup heavy cream
- 12 dill sprigs
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