Nothing helps a soup or stock so much as a combination of herbs and vegetables. They are best made of fresh materials and should be added for only the last half hour of cooking.
Bunch together.
3 or 4 sprigs parsley or chervil
1/2 bay leaf
2 sprigs fresh thyme
1 leek, white porion only
2 cloves
To make removal easier, you may place them inside several overlapping celery ribs and bind tightly with a white string.
If you cannot get fresh materials, wrap dried herbs, still on the stem, or coarsely crumbled but not powdered, in 4 inch squares of cheesecloth tied into bags. Store them in a tightly covered container.
Allow for 12 bags:
2 tablespoons dried parsley
1 tablespoon each thyme and marjoram
2 bay leaves
2 tablespoons dried celery leaves
(Taken from Joy of Cooking, 1931
