MUSHROOM SOUP WITH TOASTED BREAD

We had friends for dinner, and served this interesting soup as an appetizer, with steak to follow.
The chef grew up in a poor region in France, and this was a recipe he learned from his mother. Pureeing the lush mushrooms with toasted bread, thickens the texture and deepens its flavor and makes for a rich, luscious soup.

MUSHROOM SOUP WITH TOASTED BREAD

three 1/2 inch slices of sourdough bread (6 ounces), crusts removed
4 tablespoons butter
8 ounces white mushrooms, coarsely chopped
8 ounces portobello mushrooms, coarsely chopped
4 garlic cloves, crushed
salt and white pepper
2 cups chicken broth
1/2 cup cream
fresh thyme to garnish

Heat oven to 300F.
Bake the bread slices on a baking sheet for about an hour, until deeply browned.
In a pot, melt the butter. Add the mushrooms and garlic, season with salt and pepper. Cover and cook over moderate heat, until the mushrooms are softened, about 5 minutes. Ad the broth and 1/2 up 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.
Using an immersion blender, puree soup. Season to taste with salt and pepper and keep warm.
Ladle the soup onto bowls, garnish and serve.
Enjoy!

Recipe adapted from Food and Wine, February 2009