In a large saucepan, melt butter and saute onion along with paprika, dill weed, salt and pepper until onion is tender. Whisk in flour and then milk and water. Add mushrooms and bring almost to a boil. Reduce heat and simmer about 30 minutes, stirring occasionally. Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley. Serve immediately.
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