Heat oil in a soup pot and cook the chopped onions until soft.

Add the mushrooms and cook a few minutes longer.

Whisk in the flour and cook another three minutes.

Add the broth, water, paprika, dill and potatoes to the pot.

Bring the soup to a boil, reduce heat and allow the soup to simmer for 45 minutes. The potatoes should be soft.

Remove from heat and whisk in the sour cream and salt and pepper to taste.

Be sure to check your seasonings and serve warm with rolls.