Mushroom Soup with Toasted Bread
"Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor. He learned the trick from his mother growing up in the Aubrac mountains, one of France's poorest regions. "I used to mix bread crumbs with sugar for a little treat," Bras says. "We were happy with very little."..."
INGREDIENTS
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3 1/2 slices of sourdough bread crusts removed (6 ounces)
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4 tablespoons unsalted butter
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1 1/2 pounds white mushrooms
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2 portobello mushrooms —stems discarded, black gills reserved for garnish, caps coarsely chopped
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2 large garlic cloves thinly sliced
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Salt and freshly ground white pepper
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6 cups vegetable broth or water
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3/4 cup heavy cream
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12 dill sprigs
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