Carrot and Shungiku Soup

Name: Carrot and Shungiku Soup
Yield: 4
Ingredients: 2 1/2 cups of water; 2 cups of chicken broth (if desired, dissolve 1 tablet in the same amount of water); 1 cup of chopped scallions (reserve 5 cm of the green part); 1 cup of heavy cream; 1/2 cup of finely chopped onion; 1/4 cup of Shungiku leaves; 1/2 tablespoon of butter; 1 teaspoon of dried oregano; 1/2 pound peeled and cubed potatoes; 1/2 pound carrots; Salt and white pepper to taste; For decoration; 1/2 cup of grated and pickled carrot

1
2 1/2 cups of water
2
2 cups of chicken broth (if desired, dissolve 1 tablet in the same amount of water)
3
1 cup of chopped scallions (reserve 5 cm of the green part)
4
1 cup of heavy cream
5
1/2 cup of finely chopped onion
6
1/4 cup of Shungiku leaves
7
1/2 tablespoon of butter
8
1 teaspoon of dried oregano
9
1/2 pound peeled and cubed potatoes
10
1/2 pound carrots
11
Salt and white pepper to taste
12
For decoration
13
1/2 cup of grated and pickled carrot

Ingredients

1
2 1/2 cups of water
2
2 cups of chicken broth (if desired, dissolve 1 tablet in the same amount of water)
3
1 cup of chopped scallions (reserve 5 cm of the green part)
4
1 cup of heavy cream
5
1/2 cup of finely chopped onion
6
1/4 cup of Shungiku leaves
7
1/2 tablespoon of butter
8
1 teaspoon of dried oregano
9
1/2 pound peeled and cubed potatoes
10
1/2 pound carrots
11
Salt and white pepper to taste
12
For decoration
13
1/2 cup of grated and pickled carrot