|8 cups||chicken stock|
|1/2 tsp||saffron threads|
|2 tbsp||vegetable oil|
|6 tbsp||minced shallots|
|2 tbsp||finely chopped garlic|
|15 ounces||morels, cleaned, trimmed and sliced|
|6 ounces||button mushrooms, sliced|
|1/8 tsp||curry powder|
|1/3 cup||finely diced peeled carrot|
|1/3 cup||finely diced peeled turnip|
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 button mushrooms. Sautee until mushrooms release liquid, about 8 minutes. Add curry powder; sauté 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 food processor or blender until almost smooth.
Return mushroom puree to saucepan with broth. Simmer 15 minutes. Season to taste with salt and pepper.
Sauté 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 sautéed morels and serve.
Makes 4 servings.