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1
Cut off dark green tops from leeks and reserve for soup.
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2
Cut white and pale green sections lengthwise in half.
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3
Rinse any dirt from leeks with cold water.
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4
Cut halves into 1-inch pieces.
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5
Place in 8- to 10-quart pot.
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6
Add chicken wings.
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7
Add water, carrots, onion, thyme, peppercorns and bay leaves to pot.
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8
Bring to boil.
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9
Reduce heat to medium.
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10
Simmer 2 hours 15 minutes, occasionally skimming foam from surface.
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11
Strain stock through fine sieve into large bowl.
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12
Chill stock until fat hardens on surface, about 2 hours.
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13
Spoon off fat and discard.
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14
Measure stock.
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15
If necessary, simmer in large saucepan until reduced to 8 cups.
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16
(Can be made ahead.
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17
Cover and refrigerate up to 2 days or freeze up to 2 weeks.)
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18
Bring 1/2 cup stock to simmer in saucepan.
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19
Add saffron; set aside to steep.
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20
Heat oil in heavy large saucepan over medium-low heat.
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21
Add shallots and garlic; stir 1 minute.
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22
Add 1/3 of wild mushrooms and all of white mushrooms.
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23
Saute until mushrooms release liquid, about 8 minutes.
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24
Add curry powder; saute until mushrooms are tender, about 4 minutes.
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25
Add saffron mixture and 6 cups stock.
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26
Simmer until mushrooms are tender, about 15 minutes.
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27
Remove from heat.
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28
Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth.
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29
Return mushroom puree to saucepan with broth.
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30
Simmer soup 15 minutes.
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31
Season to taste with salt and pepper.
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32
(Can be made 1 day ahead.
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33
Cover soup loosely with foil and refrigerate.)
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34
Finely dice enough of green leek tops reserved from stock to measure 1/3 cup.
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35
Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute.
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36
Drain.
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37
Refresh under cold water; drain.
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38
(Vegetable confetti can be made up to 2 hours ahead.
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39
Pat dry; cover and let stand at room temperature.)
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40
Melt butter in large skillet over medium-high heat.
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41
Add remaining wild mushrooms; saute until tender, about 8 minutes.
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42
Season with salt and pepper.
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43
Rewarm soup.
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44
Ladle into 4 shallow bowls.
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45
Top with sauteed mushrooms and vegetable confetti and serve.
