Step 1

Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

Step 2

Mix in the flour and paprika and let it cook for 2-3 minutes.

Step 3

Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.

Step 4

Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.