*Ingredients*
2 tablespoons butter
1 onion, chopped
1 pound mushrooms, sliced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons flour
1 teaspoon paprika
Salt and pepper, to taste
Sour cream or chopped fresh parsley, for garnish (optional)
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion and mushrooms, and cook until softened and browned, about 8-10 minutes.
Add the garlic and cook for an additional minute.
In a separate bowl, whisk together the flour and paprika. Gradually stir this mixture into the mushroom mixture.
Slowly pour in the broth, stirring constantly to prevent lumps from forming.
Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
Stir in the cream and season with salt and pepper to taste.
Garnish with sour cream or chopped parsley, if desired.
Serve hot.
