Melt the butter in a large non-stick pan or wok and add the onions, cooking over moderate heat until softened.

Tip in the mushrooms and paprika and stir continuously until the mushrooms soften and start to caramelize.

Pour in the chicken stock and reduce to a simmer. Cover with a lid and leave for 10 minutes.

Remove 2-3 little mushrooms to use as garnish (if desired) and set aside. Use a stick blender to blitz the mixture as smooth as possible. If it is too thick for your liking, add a dash of water. If it is too thin, place the pan back on the heat and leave to reduce (uncovered) for 2-3 minutes.

Stir through the cream and allow to warm through, tasting the mixture and adjusting the seasoning with salt and freshly ground black pepper as needed.

To serve, divide between two warm bowls and top with a dollop of soured cream and the mushroom garnish. Finish with snipped chives.