3 slices of sourdough bread without crusts toasted
4 T unsalted butter
1 &1/2 pounds white mushrooms finely chopped
2 Portobello mushrooms chopped
2-3 large garlic cloves thinly sliced
Salt and fresh ground white pepper
5-6 cups vegetable broth
¾ cup heavy cream
12 dill sprigs
12 servings
1. Preheat the oven to 300 degrees. Bake the bead for 1 hour and 40 minutes until deeply browned.
2. In a pot melt the butter. Add the mushrooms and the garlic season with salt and pepper. Cover and cook until mushrooms are softened. Add the broth and ½ cup of the cream. Bring to a boil. Cover and simmer until mushrooms are tender about 10 minutes.
3. Add the toasted bread to the soup and simmer until softened. Puree the soup and season with salt and pepper to taste.
4. In a saucepan, bring the remaining ¼ cup of cream to a boil. Remove from the heat and then froth until frothy. Ladle soup into the bowls, top with frothy cream and garnish with dill and Portobello mushroom gills (or sautéed morel mushrooms!).
***I just toast the bread in the toaster. I don’t use that much butter. I like more Portobello mushrooms. I don’t use the dill. I also don’t top the soup with the frothy cream. I just put all the ¾ cup of cream in the soup.