In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1.5 lbs of mixed mushrooms and 2 cups of diced yellow onions, stirring frequently. Cook for about 15 minutes, or until the onions are translucent and the mushrooms have shrunk.

In the same pot, lower the heat and add 3 tablespoons of unsalted butter until melted. Whisk in ¼ cup of all-purpose flour, 4 teaspoons of sweet mild paprika, 1 tablespoon of chopped fresh dill, along with kosher salt and cracked black pepper to taste. Cook the roux for about 1 minute.

Pour in ½ cup of dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Stir until the wine has mostly evaporated, which should take about 2-3 minutes.

Gradually whisk in 3 cups of low-sodium chicken or vegetable broth, ensuring the flour mixture is well dissolved. Stir in 2 tablespoons of low-sodium soy sauce and return the sautéed mushroom and onion mixture to the pot.

Next, lower the heat and gently stir in 1.5 cups of whole milk and ¾ cup of sour cream. Cook for an additional 5 minutes.

Finally, stir in 2 tablespoons of white wine vinegar and ½ cup of chopped fresh parsley. Let it sit for another 2 minutes before serving.