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!