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Kräuter Suppe
Herb Soup, Shaker

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1 t butter
2 T chives, chopped
2 T chervil, minced
2 T sorrel, minced
1/2 t tarragon, cut fine
1 c celery, cut fine
1 quart chicken broth
salt and pepper to taste
suggestion of sugar
6 slices of toast
dash of nutmeg
grated cheese

Put butter in skillet; when melted add minced herbs and celery and simmer for 3 minutes. Add broth and seasoning. Cook gently for 20 minutes. Place slices of toast in tureen and pour soup over them; add nutmeg and sprinkle with grated cheese. Serve very hot. Serves 4-6.

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