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Saute Mushrooms In Butter. Set Aside. In Saucepan, Saute Onion, Garlic And Paprika In Small Amount Of Oil Until Onion Is Limp. Sprinkle On Flour And Stir Until Slightly Darkened In Color. Stir In Chicken Broth. Add Potato, Peppers, Tomato Paste, And Salsa. Cook Until The Potatoes Are Tender. Return Mushrooms And Any Liquid To The Pot. Season With Salt And Pepper. Top With A Dollop Of Sour Cream And Extra Salsa If Desired.
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