Melt the butter in a large pot over medium heat. Add the shallots and cook until softened, about 5 minutes.

Add the garlic and cook for an additional minute until fragrant.

Stir in the mixed mushrooms and rehydrated porcini mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 10 minutes.

Add the dried dill, fresh thyme, sweet paprika, red chili flakes, Worcestershire sauce, and white wine. Cook for 2 minutes, allowing the wine to reduce slightly.

Pour in the vegetable stock and bring the mixture to a boil. Add the ditalini pasta and cook until al dente, about 8-10 minutes.

Reduce the heat to low and stir in the sour cream and grated Parmesan until the cheese melts and the soup becomes creamy.

Season with salt and freshly ground black pepper to taste.

Serve hot, garnished with additional Parmesan if desired.