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1. Prepare mushrooms, slicing in a food processor using the thick slicing disk, or by hand. For the shiitakes, remove the stems and slice by hand.
2. Saute onion and garlic in oil and butter in a large pot over medium-high heat. Cook 5 minutes, or until soft, stirring often. Add mushrooms, increase heat to high, and saute until moisture evaporates. Reduce heat to medium.
3. Stir in sherry, lemon juice, paprika, and pepper. Simmer until sherry has nearly evaporated, then add broth. Increase heat to high, bring to a boil, reduce heat to medium-low and simmer gently for 20 minutes.
4. Whisk cornstarch and soy sauce together to dissolve, then stir into simmering soup to thicken.
5. Finish with cream, dill and salt.
6. Garnish with sour cream, lemon slices and fresh dill.
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