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In a Dutch oven over medium heat melt the butter. Add the onion and cook for 5 minutes until softened, but not brown.
Add the mushrooms, salt, dill, and paprika and cook for 15 minutes, stirring as needed.
Add the lemon juice.
Sprinkle in the flour and stir constantly for 5 minutes. Lower the heat if the flour begins to stick.
Add the water and stir well. Simmer for 10 minutes, stirring often.
Stir in milk and black pepper. Taste and add salt if needed.
Whisk in sour cream and heat very gently, not allowing the soup to boil.
Serve sprinkled with chopped parsley.