1Saute onions in cup of stock
23-4 mins later add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce and paprika. Cover and simmer for 10 minutes.
3Melt butter in large saucepan.
4Whisk in flour and cook and cook for 1-2 mins. Keep whisking.
5Add milk and cook, stirring frequently, over low heat for about 10 minutes or until thick.
6Stir in mushroom mixture and remaining stock. Cover and simmer for 10 minutes.
7Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
8Serve garnished with parsley.