Clean the mushrooms with a damp cloth and slice them thinly. Fry the garlic in the oil in a pan.
Add the mushrooms and brown them, add salt and add the chopped parsley. Cook for about 5/7 minutes.
In a saucepan, fry the chopped onion with the oil, add the potato cut into small cubes, the rosemary and salt and leave to flavor for a few minutes.
Sprinkle the potato with the warm milk and water and cook for 15 minutes or until the potato is soft. Add the mushrooms, keeping some aside for decoration, and blend everything. Season with paprika and chilli to taste.
Pour the soup, finish it with a few drops of soy sauce, a drizzle of extra virgin olive oil and the mushrooms kept aside.
Serve hot.