Heat oil in a large stock pot over medium heat. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, 15 minutes.

Transfer onions and mushrooms to a bowl.

Add butter to the empty stock pot and let the butter melt over medium heat. Whisk in paprika, dill, salt, and pepper. Cook, whisking constantly, 1 minute. Deglaze pan with wine (water), whisking, until evaporated.

Whisk broth in by increments, allowing butter mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom onion mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 10 minutes.

Whisk in cream and sour cream, bring soup back to a simmer then stir in vinegar and glucomannan. Turn off heat, add parsley and serve.