Step 1

Melt the butter in a large pot or dutch oven over medium heat. Add in the onions cook and stir until softened, about 5 minutes. Add mushrooms in and sauté for 5 more minutes until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.

Step 2

Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes until it thickens.

Step 3

Add milk, cover and simmer on low heat for 5 more minutes, stirring occasionally.

Step 4

Add in the sour cream, parsley, and lemon juice, stir gently over low heat until warmed through, about 3 to 5 minutes. Add salt and pepper to taste.

Step 5

Garnish with fresh chopped parsley and serve immediately.