Sauté the onion and mushrooms

• Melt the butter in a stockpot and soften the chopped onion.
• Add the sliced mushrooms and cook until they release their liquid and brown lightly.

Add flour and paprika

• Sprinkle the flour over the mushrooms and stir for a minute.
• Stir in the sweet paprika off the heat so it doesn't burn.

Simmer the soup

• Pour in the vegetable stock gradually, whisking to avoid lumps.
• Season with salt and pepper and simmer until the soup thickens.

Finish with cream

• Whisk the sour cream with the milk and a ladle of hot soup.
• Stir the mixture back into the pot and heat gently without boiling.
• Add the lemon juice and chopped dill, then taste and adjust the seasoning.