Saute onions in 2 tablespoons butter until transclucent. Add mushrooms, paprika, tamari, and 1/2 cup of the stock ( or the mushroom
soaking water) and simmer for 15 minutes. In a separate saucepan, melt remaining butter, whisk in milk and flour and simmer for 10 minutes, until thick.
Combine the two mixtures, add the remaining fluid and cover for 15 minutes on low heat. Stir in remaining ingredients just before serving.
