Quintessence of Ragout

• 1 teaspoon salt
• 12 teaspoon mustard
• 14 teaspoon allspice
• 12 teaspoon black pepper, ground
• 12 teaspoon lemon zest, dried
• 14 teaspoon ginger
• 14 teaspoon nutmeg
• f.g. cayenne pepper
• 2 teaspoons dried parsley
• 2 teaspoons winter savory
• 2 teaspoons sweet marjoram
• 2 teaspoons thyme
• 1 teaspoon lemon zest, dried
• 1 teaspoon sweet basil
• 1 bay leaf, crumbled (optional)
• 14 teaspoon celery seed (optional)

1. Power the dried herbs with mortar and pestle.
2. A blender should also work, or rub them through a sieve.
3. Mix well.
4. Mix all the ingredients for the Savoury Ragout Powder.
5. Take three parts of Soup-herb powder to one part of Savoury Powder and mix well.
6. I usually use 1/4 t of this for 12 oz of soup.

salt, mustard, allspice, black pepper, lemon zest, ginger, nutmeg, cayenne pepper, parsley, winter, sweet marjoram, thyme, lemon zest, sweet basil, bay leaf, celery

Taken from www.food.com/recipe/quintessence-of-rago-t-427906 (may not work)