Mushroom Soup with Toasted Bread
Serving Size: 12
- 3 1/2-inch slice of sourdough bread, crusts removed
- 4 Tbsp unsalted butter
- 1.5 Pound white mushroom, coarsely chopped
- 2 portobello mushroom stems discarded, black gills reserved for garnish caps coarsely chopped
- 2 large garlic clove, thinly sliced
- salt and freshly ground white pepper
- 6 cup vegetable broth or water
- 0.75 cup heavy cream
- 12 dill sprigs
- Preheat the oven to 300°. 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, 5 minutes. Add the broth and 1/2 cup of the cream; bring to a boil. Cover and simmer until the mushrooms are tender, 10 minutes.
- Add the toasted bread to the soup; simmer until softened, 5 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 cup of 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.