Mushroom Soup With Toasted Bread

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Three 1/2-inch slices of sourdough bread (6 ounces), crusts removed

4 tablespoons unsalted butter

1 1/2 pounds white mushrooms, coarsely chopped

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

3/4 cup heavy cream

12 dill sprigs

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