Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.
Transfer onions and mushrooms to a bowl.
Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.
Mushrooms: We like to use a mixture of mushrooms. Here we used a mixture of cremini, shiitake, oyster and white beech. You can use all of one kind or a mixture of whatever you like best. If you aren’t sure what you like, try a mix of cremini and white button, these are the most common type of mushrooms and also the most mild in flavor.Gluten-free: we've found that sorghum flour is an incredible substitution for all-purpose flour when used as a thickener for soups, gravies and sauces. You can also use your favorite 1:1 gluten-free flour blend.Paprika: We like to use a mixture of regular paprika and smoked paprika. We use 3 teaspoons (1 tablespoon) regular mild paprika and 1 teaspoon smoked paprika. This isn't traditional, but it is tasty. Sour cream: If your sour cream is being added straight from the fridge and is pretty cold, we recommend whisking it with some milk until smooth. This will make it much easier to smoothly incorporate into the soup.
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!