Recipe(tried): Hungarian Mushroom Soup

Hello again. Thanks everybody for the warm welcome, I felt like a celebrity all the familiar KitchenLink ladies saying hi to me!
I am a native Oregonian and coming from there I can tell you that we love our soups. With the rainy climate there is nothing better. This is a favorite soup recipe of mine that my Mom somehow got from a local cafe called Old Wives Tales.
It has been foggy here on the coast of CA so that puts me in the soup mood. Enjoy!

Hungarian Mushroom Soup
From: Old Wives Tales, Portland OR

1lb. button mushrooms, sliced
1 large onion,diced
2 tablespoons dill weed
2 tablespoons paprika
3 tablespoons soy sauce
2-3 tablespoons butter
4 cups water
1 pint sour cream

Roux:
4 tablespoons butter
4 tablespoons flour
2 cups milk

In a soup pot saute mushrooms and onions in butter until tender. Add water and stir. Add dill weed, paprika and soy sauce. Cook on medium.
Make the roux in a skillet. Melt butter over low heat until bubbly; gradually whisk in flour until it begins to brown. Whisk in milk a little at a time to avoid lumps. Add roux to soup pot and cook on medium-low for 10 minutes to allow it to thicken.
Turn heat to low and whisk in sour cream. DO NOT LET THE SOUP COME TO A BOIL! Or else it will get chunky and unpleasant.
Season to taste with salt and pepper. Sometimes I add extra dill and soy sauce.
Delicious and comforting. I always eat this with good bread or a roll with butter, its divine!