Peel and dice the carrots. Rinse the bell pepper, cut in half, remove the ribs and seeds and dice. Peel the onions, cut in half and slice thinly. Peel and mince the garlic.
Heat the clarified butter in a large pot and cook the pork until browned on all sides. Remove the pork from the pot, heat the vegetable oil, add the carrots, onion, bell pepper, mushrooms and garlic and sauté until softened.
Return the pork to the pot and season with paprika, salt and pepper. Remove the rosemary needles from the sprigs, chop finely and add to the pot. Pour in the beef broth and wine, cover and simmer over medium heat for 40-50 minutes.
Season with salt, pepper and paprika to taste and transfer to a soup tureen. Garnish with fresh parsley and serve.