Mushroom Soup with Toasted Bread

Ingredients

• 3 ½ slices of sourdough bread (6 ounces crusts removed)
• 4 tablespoons unsalted butter
• 1 ½ pounds white mushrooms
• 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
• ¾ cup heavy cream
• 12 dill sprigs

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