Yellow Pepper Soup with Wild Mushroom Croutons

Ingredients

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

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• blender
• ziploc bags

Directions

1. Preheat oven to 50
2. To prepare soup, place peppers on a jelly-roll pan. Lightly coat peppers with cooking spray.
3. Bake at 500 for 30 minutes or until blackened on all sides, turning occasionally.
4. Place peppers in a large zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and discard skins.
6. Cut in half lengthwise; discard membranes and seeds.
7. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat.
8. Add leek, potato, and carrot; cook 5 minutes. Stir in paprika and bay leaf.
9. 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.
10. Place half of bell pepper mixture in a blender.
11. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
12. Place a clean towel over opening in blender lid. Blend until smooth.
13. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture. Keep warm.
14. Preheat oven to 35
15. To prepare croutons, heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat.
16. Add mushrooms; reduce heat to medium. Stir in wine; cook 15 minutes or until liquid evaporates. Stir in thyme and garlic; cook 1 minute.
17. Remove from heat, and stir in parsley, cream, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
18. Place bread on a baking sheet.
19. Bake at 350 for 5 minutes or until toasted.
20. Place 1 heaping tablespoon mushroom mixture on each crouton.
21. Serve croutons with soup.