Actually, I took about 6 bunches of them. Three in a bunch, typically,
for a buck.

I'm making soup base for the freezer. Here's where I am: Cleaned,
sliced, and sweated in a cup of butter and margarine. Covered with
water and a modest sprinkling of chicken bouillon base. My intention it
to freeze portions and when I need them, add potatoes, cook, and puree
slightly (stick blender) then add milk for serving.

Question: Any herbs that are especially complementary to my base?

Como siempre, I await your counsel and advise,.
Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com