Sauté the chopped onion in 1 tbsp. fat, brown the thoroughly washed and thinly sliced mushrooms, season with salt and pepper and sprinkle with paprika, pour in the meat stock and cook.
Meanwhile, brown the flour in the remaining fat, add the finely chopped parsley, deglaze with a little broth and thicken the soup with it.
Finally, add the sour cream. Rice or butter dumplings can also be cooked.