Step 1

In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes

Step 2

Add the dill, thyme, paprika, broth, soy sauce and white wine

Step 3

Bring the soup to a simmer and cook until the liquid reduces by half

Step 4

Meanwhile, in a small bowl, whisk the flour into the milk until smooth

Step 5

Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.Turn the heat down to low and slowly stir in the sour cream and lemon juice.Garnish the soup with parsley and serve hot.**Yields 5 cups of soup

Step 6

If you want to serve it to four people as a main dish, we recommend doubling the recipe.