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.
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 