Directions

1. Melt the butter in a large, heavy pot over medium heat.
2. Sauté the onions and mushrooms until the the onions become soft and translucent, about 15 minutes.
3. Stir in the vegetable stock, white wine, dill, thyme, sweet Hungarian paprika, and soy sauce.
4. Bring to a simmer and cook until reduced by half.
5. In a medium bowl, whisk together the flour and milk until smooth.
6. Stir the milk mixture into the soup and continue cooking the soup until it begins to thicken, about 10 minutes.
7. Once thickened, reduce heat to low and stir in the sour cream and lemon juice.
8. Ladle into bowls and garnish with fresh parsley. Enjoy!