Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 ½ pounds of mixed mushrooms and 2 cups of diced yellow onions. Sauté for about 15 minutes until onions are translucent.

Remove the mixture from the pot and set aside. Melt 3 tablespoons of unsalted butter in the same pot. Whisk in ¼ cup of all-purpose flour, 4 teaspoons of sweet mild paprika, 1 tablespoon of chopped fresh dill, and a pinch of kosher salt and pepper, cooking for 1 minute to form the roux.

Deglaze with ½ cup of dry white wine, scraping the browned bits from the pot. Stir continuously until the wine evaporates, about 3 minutes.

Gradually whisk in 3 cups of low-sodium chicken broth, then add 2 tablespoons of low-sodium soy sauce and the sautéed mushroom mixture back to the pot. Stir well and bring to a gentle simmer.

Allow soup to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

Lower the heat, whisk in 1 ½ cups of whole milk and ¾ cup of sour cream until smooth. Adjust seasoning with salt, pepper, and 2 tablespoons of white wine vinegar or sherry vinegar to taste.

Serve in bowls and garnish with chopped fresh parsley. Optionally add a dollop of extra sour cream.