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Sauté the onions and mushrooms: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and salt and sauté until nearly translucent, about 3 minutes. Add the mushrooms and continue to cook until all of the liquid from the mushrooms has started to cook off and the mushrooms themselves have shrunk by about a third, around 10 minutes.
Make the soup base: Add the dill, thyme, and sweet paprika and stir to combine. Let cook for a minute before adding the vegetable stock. Turn the heat up to medium-high. Once boiling, reduce the heat to low and let simmer for at least 10 minutes. Add the flour and milk to a small bowl and whisk to combine, then add to the pot. Let cook over low heat, stirring occasionally, until thickened, about 10 more minutes.
Finish and serve: Remove from the heat and stir in the sour cream. Season to taste with more salt and freshly ground black pepper before serving with a little more sour cream, sweet paprika, and fresh dill over each bowl. Love the recipe? Leave us stars and a comment below!