Step 1: Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes.
Step 2: Add the chicken broth wine, dill, thyme, paprika and soy sauce.
Step 3: Bring to a simmer and cook until it reduces by half, about 10 minutes.
Step 4: In a small bowl, combine the milk and flour until smooth.
Step 5: Whisk the mixture into the soup and cook about 10 minutes.
Step 6: Reduce the heat and add the sour cream and lemon juice.
Step 7: Season with salt and pepper, to taste. Heat through.
Step 8: Garish with parsley
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