Cream of mushroom soup with paprika

In a large saucepan, sauté the onion and garlic in a little heated oil until soft. Add the mushrooms and stir-fry until pale brown. Add the paprika and stir-fry for a minute. Reduce the heat and add the stock (prepared with two stock cubes) and white wine. Bring to the boil and simmer for about five minutes.
Remove most of the mushrooms and chop finely in a food processor. Return the chopped mushrooms to the saucepan Add the cream and simmer for 15 minutes. Season well with salt and freshly ground black pepper to taste. (Thicken the soup with a little cornflour blended with cold water if you prefer a thicker soup. Sprinkle with parsley and serve with fresh bread rolls or Melba toast.
Serves 6-8.