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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.
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