You can use this blend liberally with any soup: beef, vegetable or poultry. It is also great for improving bland commercial soups. If you don't have a specific herb simply omit it. You can make the dried blend ahead of time.
Use about 1 level tablespoon of the dried blend for every 2 cups of soup. This can go in right from the start. Add the fresh blend about 10 minutes before serving. The lemon zest may seem like an odd ingredient but it enhances the other flavours without actually being detectable.
1 Tbs dried thyme
1 Tbs dried marjoram
½ Tbs celery seed
1 tsp dried rosemary
1 tsp dried winter savory
Fresh blend for every 2 cups of soup:
1-2 tsp parsley, finely chopped
1-2 tsp chervil, finely chopped
1-2 tsp basil, finely chopped
1 tsp lemon zest
Recipe Source: Bouquet Garni Cuisine Organique