Cream of Carrot and Parsnip Soup
3 medium carrots, chopped
2 medium parsnips, chopped
2 medium onions, chopped
1 medium potato, chopped
4 cups water
1 dessertspoon of chicken stock powder
½ cup cream
Melt butter in large saucepan, add carrots, parsnips, onion, and potato. Cook covered over low heat for 15 minutes, or microwave on high for about 10 minutes. Stir in water and stock, bring to boil, and simmer for 30 minutes on low heat.
Blend or process. Stir in cream. Sprinkle with shallots.