Yellow Pepper Soup With Wild Mushroom Croutons

• Soup:
• 6 large yellow bell peppers
• Cooking spray
• 1 1/2 teaspoons olive oil
• 1 cup chopped leek
• 1 cup finely chopped peeled baking potato
• 1 cup chopped carrot
• 2 teaspoons Hungarian sweet paprika
• 1 bay leaf
• 2 cups water
• 1 cup fat-free, less-sodium chicken broth
• 1 1/2 teaspoons white balsamic vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Croutons:
• 1 1/2 teaspoons olive oil
• 4 cups chopped mixed mushrooms (such as cremini, shiitake, button, and oyster)
• 2 tablespoons dry white wine
• 1/2 teaspoon chopped fresh thyme
• 2 garlic cloves, minced
• 2 tablespoons finely chopped parsley
• 2 tablespoons whipping cream
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (8-ounce) French bread baguette, cut into 12 slices

1. Preheat oven to 500u0b0.
2. To prepare soup, place peppers on a jelly-roll pan. Lightly coat peppers with cooking spray. Bake at 500u0b0 for 30 minutes or until blackened on all sides, turning occasionally. Place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and discard skins. Cut in half lengthwise; discard membranes and seeds.
3. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add leek, potato, and carrot; cook 5 minutes. Stir in paprika and bay leaf. Add water and broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are very tender. Stir in roasted pepper halves; simmer 5 minutes. Discard bay leaf. Stir in vinegar, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
4. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture. Keep warm.
5. Preheat oven to 350u0b0.
6. To prepare croutons, heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Add mushrooms; reduce heat to medium. Stir in wine; cook 15 minutes or until liquid evaporates. Stir in thyme and garlic; cook 1 minute. Remove from heat, and stir in parsley, cream, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
7. Place bread on a baking sheet. Bake at 350u0b0 for 5 minutes or until toasted. Place 1 heaping tablespoon mushroom mixture on each crouton. Serve croutons with soup.

yellow bell peppers, cooking spray, olive oil, leek, carrot, sweet paprika, bay leaf, water, chicken broth, white balsamic vinegar, salt, freshly ground black pepper, croutons, olive oil, mixed mushrooms, white wine, thyme, garlic, parsley, whipping cream, salt, freshly ground black pepper, bread baguette

Taken from www.myrecipes.com/recipe/yellow-pepper-soup-with-wild-mushroom-croutons (may not work)