2 lbs. potatoes, unpeeled, cut into bite size
1 med. onion, chopped
1 clove garlic, crushed
3 tbsp. oil
1 tbsp. paprika
1/2 lb. mushrooms, sliced
4 tbsp. flour
2 c. vegetable stock
Sea salt or regular salt
Black pepper
1/2 c. sour cream or plain yogurt

Heat oil and saute onion for 5 minutes. Stir in garlic, potatoes, paprika, and flour. Cook for a minute or two; add stock and bring to a boil. Cover and leave on gentle heat 20 minutes until potatoes are nearly tender.

Add mushrooms and cook 3-4 minutes. Season with salt and pepper. Add one ladle of liquid from pan to sour cream; stir until smooth. Then slowly add to saucepan and heat gently.