In a large saucepan melt the butter, and sauté onions until translucent. Then add the carrots, parsnips and mushrooms.

Season with salt and pepper and cook until liquid evaporated, sprinkle over paprika. Mix in the sliced garlic, dill and thyme, stir and pour in the chicken stock. Cover and cook on low heat for about 10-15 minutes.

Next, in a small bow, whisk together the flour and milk until smooth and pour into the soup, the soup will thicken slightly, cook for another 5 minutes.

Add a dollop of sour cream to each serving and offer it with home baked crusty rolls, Enjoy