Here’s a technique of using herbs to add more zest and aroma to your soups:

Supplies:

3 sprigs parsley

½ teaspoon dried thyme

¼ teaspoon dried marjoram

1 bay leaf

A few stems of chives

Note:  When using herbs, remember that ¼ teaspoon dried is equivalent to 1 teaspoon fresh and they may be interchanged in recipes as available.

Instructions:

 1.      Combine all the herbs in a  6 inches square of cheese cloth and tie together the ends, then cook with your favorite soups.

2.       Remove the bouquet before  serving or place the mixture of herbs in a tea ball and hang it over the edge of the pot.

  Source:  Woman’s Home Companion, February 11, 1987