Pour broth into a large soup pot and bring the broth to a boil.

Add the shitake mushrooms, black pepper, cayenne pepper, rosemary, and thyme. Continue to boil, stirring occasionally, for approximately 10 minutes. Then lower heat to simmer.

In a sauté pan, melt the butter then add the shallots, garlic, and chives and sauté for 2 minutes. Then add flour, stir, and cook for another 2 minutes.

Add 2 to 3 cups of the broth to the sauté pan and stir to combine, removing any lumps from the mix.

Pour the mix in the sauté pan back into the soup pot, then increase heat to medium. Stir for another 2 to 3 minutes.

Remove the soup pot from the heat, then using a food processor, process the soup until you reach your desired smooth consistency.

Add the heavy cream and stir to combine. Place the soup pot back on medium heat for 4 to 5 minutes to heat it for serving.

Plate the soup, then sprinkle paprika across the soup. Serve.