More soup! Whenever I do make this, I’ll just leave out the flour.

16 ounces fresh mushrooms (portabella mushrooms preferred)
2 ounces dried mushrooms (optional)
1 large onion
4 tablespoons butter
juice of 1/2 lemon
1/4 cup water
6 cups rich mushroom, vegetable, or beef broth
1 cup sour cream
3 tablespoons flour
salt and pepper to taste
1/4 cup fresh dill, chopped