Hungarian Mushroom Soup

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1. 1Step 1: In a large Dutch oven, melt 1 tablespoon of the butter with the olive oil over medium-high heat. Add the mushrooms and stir to coat. Distribute the mushrooms to cover the bottom of the pot; not all mushrooms will touch the bottom, which is okay. Cook undisturbed until the moisture is released. Stir to redistribute, then continue cooking without stirring until all moisture evaporates. Continue cooking until some mushrooms turn deep golden brown on the bottom, about 8 to 10 minutes.
2. 2Step 2: Add the remaining 2 tablespoons butter, shallots, garlic, thyme, tomato paste, and paprika to the mushrooms. Cook, stirring constantly, until the garlic is fragrant and the shallots start to soften, about 2 minutes.
3. 3Step 3: Season the mixture with salt and pepper, then sprinkle the flour over the vegetables. Cook, stirring constantly, until the flour sticks to the bottom and turns golden brown; this fond is essential for building flavor. Slowly add the wine and deglaze the pot, scraping up any browned bits. Allow most of the wine to evaporate, then add the vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low to maintain a steady simmer. Cook uncovered, stirring occasionally, for 15 minutes.
4. 4Step 4: Remove from the heat and add the cream and soy sauce. Stir until well blended. Check the seasoning and add salt and pepper as needed. Garnish with parsley and serve.