Mushroom Stoup

• 3 cups Shitake Mushrooms
• 4 Portobello Mushrooms
• 2 bunches Enoki Mushrooms
• 4 Scallions
• 2 handfuls Wood ear mushrooms
• 2 Boxes of White Baby Mushrooms
• 4 Garlic cloves
• 1.5 cups White Wine
• 4 cups Chick or Veggie Stock
• 1/2 Stick butter
• 1 sprig Chopped Rosemary
• 1 sprig Thyme
• 1 White Onion
• 1/2 Lime (Juiced as garnish)
• 1/4 Avocado (For garnish)
• 1 bunch Cilantro (Optional)
• Salt and Pepper to taste
• 1 pinch Sea Salt (For Garnish, Black Sea Salt is great)
• 3 cups Leeks

1. Add Extra virgin olive oil to pan over med-high heat. Sweat the onions and green onions and leeks until transparent. Add the chopped mushrooms until tender. Add the garlic, butter and sprigs of rosemary and thyme, add a handful of cilantro. Salt and pepper to taste. Once every ingredient has sweated down together, add the white wine and chicken stock, and let sit for 20-30 minutes. Once 1/2 of the liquid has evaporated use and hand mixer and blend the "stoup" together. (TURN THE HEAT OFF BEFORE DOING SO AND REMOVE THE POT FROM THE BURNER) Should look a grayish brownish concoction. Blend it until its a smooth consistency, (Or however chunky you desire) For plating dice up avocados and cut limes in half. once stoup is in bowl add the diced avocado, and sprinkle half of a lime's juice on top of the bowl...sprinkle coarse sea salt on top to finish! Enjoy!

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Taken from food52.com/recipes/11074-mushroom-stoup (may not work)