Heat cooking oil in a medium sized pot to high. Sauté (stir-fry) the diced onion with some salt until translucent / glassy look.

Mix in the similarly sized carrots and celery.

Reduce heat to medium to low then stir-fry until the onion caramelized, about 15 - 20 minutes.

Add the finely cut garlic, the sliced, diced or whole mushrooms and sauté until the mushroom somewhat collapses. Mix in the paprika.

If any wine is used, this is the time to pour it in, then cook away about half of it. Be aware of cooking away the alcohol is a myth. Check out how to cook with alcohol.

Mix in the sour cream and freshly cut parsley (freshly cut herbs shouldn't be cooked too long so if we are unsure of the final cooking time, reserve parsley to the end). This will increase the overall fat content of the dish and makes it tastier but more calorie rich too. Skipping on sour cream when paprika is involved is a crime so think twice about it.

In a separate bowl whisk milk and flour evenly.

Pour the milky flour into the mushroom soup. Bring it to boil, stir it for couple of minutes until it starts to thicken.

Taste and flavor with additional salt and ground pepper if desired. If the soup seems too thin, simmer it a bit longer but keep in mind that upon cooling it will thicken. Also, don't make the mistake of cooking this "soup" to any Hungarian or not without some pork chops and a side of freshly made gnocchi.