Prepare the vegetables by wiping the mushrooms clean with a damp towel (don’t rinse them or they’ll absorb water). Slice the mushrooms evenly about ¼ inch thick. Finely chop the onion and mince the garlic, keeping everything ready near the stove.

Heat a large skillet over medium-high heat and add a little oil. Add only enough mushrooms to cover the bottom in a single layer. Let them cook without stirring for 2–3 minutes so they brown properly. Flip and brown the other side. Transfer them to a bowl and repeat with the remaining mushrooms until all are nicely browned.

Lower the heat to medium and add the butter along with the remaining oil. Add the chopped onion and a small pinch of salt. Cook for 6–8 minutes, stirring often, until the onions soften and start to caramelize. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Turn off the heat. Sprinkle the sweet paprika and smoked paprika over the onions and garlic. Stir well to coat everything evenly. Blooming the paprika off the heat keeps it from burning and brings out the best flavor.

Turn the heat back to medium and pour in the chicken broth. Scrape the bottom of the pan with your spoon to lift all the browned bits. Add the browned mushrooms back into the pot. Bring everything to a gentle simmer and let it cook for 10–12 minutes so the flavors blend together.

Add the cream cheese and stir until it melts completely into the soup. Slowly pour in the heavy cream, stirring as you go. Keep the heat low and let the mixture simmer gently for a few minutes, making sure it never comes to a strong boil.

Remove the pot from the heat. Whisk in the sour cream a little at a time until smooth and fully blended. Taste the soup and season with salt and pepper as needed. Top with chopped parsley. Serve hot and enjoy the creamy, rich flavor.