Today I am making the first of two giant pots of turkey soup. We like soups of all sorts as long as there is meat in them. I usually wing it as far as ingredients are concerned. Meat, onions, celery and carrots. Of course the mixture needs to be seasoned. Salt and pepper, of course. But the addition of a carefully selected group of herbs makes a big difference. I have never had a hard time remembering which ones to use.