Melt butter in a large pot over medium heat.

When the butter is melted, add the chopped onions and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and translucent, about 4 minutes.

Add the broth, white wine, dried dill, minced thyme leaves, paprika, Worcestershire, and kosher salt. Bring to a boil over high heat.

Reduce the heat to a simmer and cook, stirring occasionally, until the liquid reduces by 1/3, about 5 minutes.

In a small bowl, whisk the flour into the milk until smooth.

Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 5 more minutes.

Over low heat, slowly stir in the sour cream and lemon juice until fully incorporated.

Prepare the Bread: Toast the slices of crusty bread and spread with butter.

Serve: Ladle the soup into bowls and enjoy with crusty bread and apple cider. Garnish soup with fresh parsley.