Cleaning sponges (royal mushrooms in this case) are cut into chunks, carrot into rings and onions finely and fry in 2 tbsp butter . Make up water as you decide (about 1.8 liters). Boil for 30 minutes or until ready to mushrooms, finally add salt and season with pepper, bouillon cube, samardalata and savory. Add milk and boil again. In the remaining oil fry the red pepper and add to the soup, add the dill and crushed garlic. Boil for 5 minutes and ready.