Melba's Jammin' wrote:

> 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?

I was once served a great leek soup at a friend's place. She served it with
crumbled Stilton cheese. It was delicious.