Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.

Step 2

Stir in wine, scraping any browned bits from the bottom of the Dutch oven.

Step 3

Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.

Step 4

Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.

Step 5

In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.

Step 6

Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.

Step 7

Serve immediately.