1. Champignons cut into thin pieces. Grind the onion.
2. Melt the butter in a deep frying pan and fry on low heat first onions for 3-4 minutes, then add mushrooms and salt. Cook for 7-10 minutes until mushrooms become mellow. If the champignons have a lot of juice, then add the fire - let it evaporate superfluous.
3. Reduce the fire again. Add sour cream to one spoon and wait until they start to thicken, and so 4 times.
4. Increase the fire and pour 600ml of water.
5. Boil for 5-6 minutes, add the rest of the oil, whip the soup with a wooden spoon and remove it immediately from the fire.
6. Sprinkle with black pepper.
