In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1.5 pounds of mixed mushrooms and 2 cups of diced yellow onions, sauté for about 15 minutes or until the mushrooms release their moisture and the onions become translucent, stirring occasionally.

Add 3 tablespoons of unsalted butter, allowing it to melt. 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 cracked black pepper. Cook for 1 minute until slightly golden.

Pour in ½ cup of dry white wine, stirring until the wine has evaporated and the mixture thickens.

Gradually whisk in 3 cups of broth while ensuring there are no lumps. Stir in 2 tablespoons of low-sodium soy sauce along with the sautéed mushrooms and onions.

Bring the mixture to a gentle simmer over medium heat for about 5 minutes, watching for thickening.

Reduce the heat and stir in 1.5 cups of whole milk and ¾ cup of sour cream until incorporated. Simmer gently without boiling.

Stir in 2 tablespoons of vinegar to brighten flavors, adjust seasoning, and serve garnished with fresh parsley.