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Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large Dutch oven or heavy soup pot over medium-high heat. Stir in half of the mushrooms and half of the shallots, and cook, stirring occasionally, until browned, 10 to 12 minutes. Use a slotted spoon to transfer the mushrooms and shallots to a large bowl. Repeat with the remaining 2 tablespoons butter, 1 tablespoon oil, and mushrooms and shallots.
Pour all the mushrooms back into the pot, stir in the garlic and tomato paste, and cook until the garlic is fragrant, about 1 minute. Then stir in the thyme, rosemary, 1 teaspoon of the salt, the coriander, and paprika, and cook for another minute.
Stir the chickpea flour into the pot and cook, stirring, for 1 minute. Stir in the stock, 1 cup of water, and the remaining 1 teaspoon salt. Let simmer for 20 minutes. Taste and add salt if needed. Garnish with a sprinkling of paprika and chopped herbs.