Herb Blend for Soups and Stews
Ingredients:
1 tsp. parsley or chervil
1 tsp. thyme
1 tsp. basil and sweet marjoram
1 tsp. celery leaves
1/2 tsp. sage and rosemary
1/2 tsp. dried, ground lemon peel
This is to be added directly to the soup or stew. The recipe is
good for approximately 2 quarts. The amounts are for fresh herbs,
so be sure to cut in half if using dried.