Heat the olive oil in a large stock pot or Dutch oven over medium heat.

Add the onions and sauté until soft.

Add the mushrooms, dill, paprika, soy sauce, and ½ cup of stock, stir until well combined, cover and simmer for 15 minutes.

Remove the mushroom mixture and liquid and set aside.

Heat the butter in the same pot, add the flour once the butter has melted and whisk until creamy for a few minutes

Slowly whisk in the milk until well combined. Cook stirring constantly until thick.

Add back the mushroom mixture and liquid along with the remaining stock stir until combined.

Cover and simmer for another 10-15 minutes

Just before serving add the lemon juice, sour cream and season with salt and pepper to taste. G

Garnish with a fresh sprig of dill.