1 tb Butter or margarine --

Unsalted 2 tb Fresh chives -- minced

2 tb Fresh chervil -- minced

2 tb Lemon sorrel leaves --

Minced 2 ts Fresh tarragon -- minced

1 c Celery ribs -- finely

Chopped 4 c Vegetable broth

Salt and pepper 1 pn Sugar

4 sl Whole wheat bread --

Toasted 1 d Freshly ground nutmeg

Grated cheddar cheese

Melt the butter over medium heat in a large heavy pot. Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes. Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes. Place a slice of toast in each soup bowl and pour the soup over. Dust with nutmeg and sprinkle with grated cheese Recipe By : Sister Amelia's Shaker Receipts