INSTRUCTIONS:
Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.
Reduce the heat to low. Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened.
Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.
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