1. Melt butter in a large saucepan or Dutch oven over medium-high heat. Add onion, both mushrooms, and 3/4 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and have released their liquid, 5 to 7 minutes.
2. Reduce heat to medium. Sprinkle flour evenly over mushroom mixture and cook, stirring constantly, until no dry flour remains, about 1 minute. Gradually whisk in broth, then whisk in tomato paste, garlic powder, smoked paprika, bay leaf, and 1/2 teaspoon pepper.
3. Increase heat to medium-high and cook, whisking occasionally, until large bubbles begin to break across the surface (do not let soup come to a full boil), 1 to 2 minutes. Reduce heat to low and simmer, stirring occasionally, until soup is thickened and flavors have melded, about 15 minutes; remove from heat.
4. Remove bay leaf, then whisk in cream and season with salt and pepper to taste. Divide soup among bowls and sprinkle with chives before serving.
Source: Hannaford fresh Magazine, October - November 2021