Step 1

In a soup pot, melt 2 tablespoons butter over medium high heat. Add diced onion and sauté until it begins to soften.

Step 2

Add garlic and mushrooms. Cook, stirring from time to time, until the mushrooms release their liquid and it evaporates. (see note 2)

Step 3

Add remaining butter. Once it has melted, stir in flour and paprika. Stir and cook for 2-3 minutes.

Step 4

Gradually stir in chicken stock, milk, soy sauce, dill, salt and pepper.

Step 5

Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.

Step 6

Remove soup from heat. Stir in sour cream (see note and lemon juice. Taste and adjust for salt and pepper.

Step 7

Serve in bowls garnished with additional dill and sour cream.