Morel Mushroom Soup

Chicken Stock: Cut off dark green tops from leeks and reserve for soup. Cut white and pale green sections lengthwise in half. Rinse any dirt from leeks with cold water. Cut halves into 1-inch pieces. Place in 8- to 10-quart pot. Add chicken wings. Add water, carrots, onion, thyme, peppercorns and bay leaves. Bring to boil. Reduce heat to medium. Simmer for 2 hours 15 minutes, occasionally skimming foam from surface.

Strain stock through fine sieve into large bowl. Chill stock until fat hardens on surface, about 2 hours. Spoon off fat and discard. Measure stock. If necessary, simmer in large saucepan until reduced to 8 cups.

Morel Mushroom Soup: Bring 1/2 cup stock to simmer in saucepan. Add saffron; set aside to steep.

Heat oil in heavy large saucepan over medium-low heat. Add shallots and garlic; stir 1 minute. Add 1/3 of wild mushrooms and all of white mushrooms. Saute until mushrooms release liquid, about 8 minutes. Add curry powder; saute until mushrooms are tender, about 4 minutes. Add saffron mixture and 6 cups stock.

Simmer until mushrooms are tender, about 15 minutes. Remove from heat. Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth. Return mushroom puree to saucepan with broth. Simmer soup 15 minutes. Season to taste with salt and pepper.

Saute remaining Morels in butter over medium-high heat until tender, about 8 minutes. Season with salt and pepper. Ladle soup into 4 shallow bowls. Top with sauteed Morels and serve.

This recipe yields 4 servings.