Mushroom Stoup

Name: Mushroom Stoup
Ingredients: 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

19 ingredients

1 steps

Ingredients

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

Directions

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