Mushrooms cut and fry in the butter. If using dried mushrooms, they are soaked in warm water overnight. In the morning, drain well, cut and fry in the butter, and the water in which they were used then for soup. Onions and roots finely and add in already softened mushrooms (instead of fresh roots can be used dried). Frying continued until softening and roots. Pour water, add fungus or vegetable broth (maybe two) and the soup boil on low heat until ready. If necessary add salt and further optional add ground black pepper to taste. Finally sprinkle with chopped dill. The soup becomes very delicious when seasoned with vinegar mixed with crushed garlic - serving in the table can be served a bowl of this vinegar and everyone pours herself optional.