5 portobello mushrooms, chopped
1 leek, sliced
small handful of freshly chopped flatleaf parsley, to garnish
350–400ml/12–14fl oz beef stock
¼ tsp paprika
50g/1¾oz unsalted butter, plus extra to finish
100ml/3½fl oz crème fraîche
3 rashers smoked streaky bacon, diced
100ml/3½fl oz dry white wine