Steps
1. Heat the butter in a pot over medium heat until it melts.
2. Add the shallot, pepper, coriander, and paprika and cook for 2-3 minutes.
3. Add the mushrooms and sauté until they are lightly browned, about 5 minutes.
4. Add the stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Puree the soup using an immersion blender.
6. Add the cream and adjust the seasonings according to taste. Simmer for a few more minutes.
7. Serve hot.