| 3 1/2 in. Slices of Sourdough Bread | 6 c. Vegetable Broth, or water |
| 4 Tbs. Unsalted Butter | 3/4 c. Heavy Cream |
| 1 1/2 lbs. White Mushrooms, coarsely chopped | 12 Dill Sprigs |
| 2 Portobello Mushrooms, stems discarded | Salt and Freshly Ground White Pepper |
| 2 lrg. Garlic Cloves, thinly sliced |
Preheat the oven to 300 degrees. Bake the bread slices on a baking sheet for about one hour and forty minutes, or 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 mushrooms are softened, five minutes. Add the broth and 1/2 c. cream; bring to boil. Cover and simmer until mushrooms are tender, ten minutes.
Add the toasted bread to the soup; simmer until softened, five minutes. 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 1/4 c. cream to a boil. Remove from the heat; whisk until frothy. Ladle the soup into bowls, top with frothed cream, garnish with dill and portobello gills and serve.
