Name: Wild Mushroom Soup with Vegetable Confetti
Yield: 4 First-course servings
Ingredients: 2 medium leeks, ends trimmed; 4 pounds chicken wings, rinsed; 3 quarts plus 3 cups cold water; 2 carrots, cut into 1-inch pieces; 1 large onion, cut into 1-inch pieces; 6 fresh thyme sprigs; 12 whole black peppercorns; 2 bay leaves; 1/2 teaspoon saffron threads; 2 tablespoons vegetable oil; 6 tablespoons minced shallots; 2 tablespoons finely chopped garlic; 15 ounces assorted fresh wild mushrooms (such as crimini, chanterelle, oyster, morel and stemmed shiitake), sliced; 6 ounces white mushrooms, sliced; 1/8 teaspoon curry powder; 1/3 cup finely diced peeled carrot; 1/3 cup finely diced peeled turnip; 2 tablespoons (1/4 stick) butter

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup.

To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.