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Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.