Yellow Pepper Soup with Wild Mushroom Croutons

Preheat oven to 50

To prepare soup, place peppers on a jelly-roll pan. Lightly coat peppers with cooking spray.

Bake at 500 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.

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.

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.

Preheat oven to 35

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.

Place bread on a baking sheet.

Bake at 350 for 5 minutes or until toasted.

Place 1 heaping tablespoon mushroom mixture on each crouton.

Serve croutons with soup.