Yellow Pepper Soup with Wild Mushroom Croutons

Yellow Pepper Soup with Wild Mushroom Croutons
Photo by Becky Luigart-Stayner

Ingredients

  • 6 large yellow bell peppers
  • 1 cup finely chopped peeled baking potato
  • 2 tablespoons finely chopped parsley
  • ½ teaspoon chopped fresh thyme
  • 1/8 teaspoon freshly ground black pepper
  • Soup:
  • 2 cups water
  • + 18 more ingredients
    • 2 tablespoons whipping cream
    • 1 (8-ounce) French bread baguette, cut into 12 slices
    • 1 cup chopped carrot
    • 4 cups chopped mixed mushrooms (such as cremini, shiitake, button, and oyster)
    • 2 teaspoons Hungarian sweet paprika
    • 1 cup chopped leek
    • 2 tablespoons dry white wine
    • ½ teaspoon salt
    • 1 ½ teaspoons olive oil
    • Cooking spray
    • 1 bay leaf
    • 1 cup fat-free, less-sodium chicken broth
    • 1/8 teaspoon salt
    • 1 ½ teaspoons olive oil
    • 2 garlic cloves, minced
    • 1 ½ teaspoons white balsamic vinegar
    • 1/8 teaspoon freshly ground black pepper
    • Croutons:

Preheat oven to 500°. 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. C...

View full recipe at My Recipes

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