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| 2 litres | chicken stock (preferably boiled carcas) |
| 200ml | broth mix |
| teaspoon each of: | Basil |
| Oregano | |
| Thyme | |
| Parsley | |
| Sage | |
| Rosemary | |
| Marjoram | |
| Black Pepper and garlic powder | |
| 2 | shallots (finely chopped) |
| 3 | mushrooms (finely chopped) |
| Extras: | any chicken scraps and vegetables |
Soak the broth mix overnight.
Drain the broth mix and add everything to the stock. Bring to the boil and then simmer for one hour.
Serve with warm, crusty bread, lightly buttered.
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