Descriptionary

bouillabaisse a rich stew comprised of fish, lob­ster, or shrimp, with vegetables and a broth made from white wine, olive oil, garlic, saffron, fennel, and orange peel.

bouillon a clear broth made from cooking beef, chicken, fish, or vegetables in water.

bourride a French stew with poached fish, onions, and a broth thickened with mayonnaise and seasoned with crushed garlic.

broth a liquid flavored with meat or vegetable stock and seasonings.

brown stock brownish liquid derived from water and browned bones and meat with vegetables and seasonings.

Brunswick stew a stew of the American South, originally made from rabbit or squirrel, but today from chicken, corn, onions, tomatoes, and okra.

burgoo originally a thick stew of the American South, made from rabbit or squirrel, but today made from a combination of pork, veal, lamb, beef, or poultry, with a wide array of vegetables, which may include potatoes, onions, carrots, cabbage, corn, okra, lima beans, and others.

caldo verde a Portuguese soup of cabbage, pota­toes, sausage, broth, and oil.

callaloo a West Indian stew comprised of taro leaves, crab meat, pork, okra, yams, and coconut milk.

chili con carne a Southwest or Mexican dish usu­ally of ground beef, beans, tomatoes, and chilies or chili powder.

chowder any chunky seafood stew.

cioppino a spicy Italian stew made of fish, shellfish, tomatoes, onions, green pepper, and red wine.

civet a French stew comprised of wild game mari­nated in red wine and stewed with bacon and onions.

cock-a-leekie a Scottish soup of chicken, leeks, and barley.

consomme a clear broth.

court-bouillon a broth most often used to poach fish, made of water, white wine, lemon juice, onions, celery, carrots, and herbs.

daube a beef stew in a wine broth with vegetables and herbs.

egg drop soup a broth into which beaten eggs have been added.

French onion soup an onion soup topped with toast and cheese and baked in the oven.

fumet a rich broth made from boiled bones, wine, and herbs, used to flavor soups and sauces.

gazpacho a Spanish soup of pureed tomatoes, cucumbers, peppers, and onions, with oil and vinegar, served cold.

glace any highly reduced or concentrated stock used to enrich stews, soups, and sauces.

goulash a beef or veal stew made with onions and sometimes other vegetables, seasoned with paprika.

gumbo a soup of chicken, seafood, or ham, along with tomatoes and other vegetables, thickened with okra pods.

Irish stew a stew made from lamb or mutton, pota­toes, onions, and other vegetables.

lobscouse formerly, a sailor's stew, made from meat, vegetables, and hardtack.

madrilene consomme made with tomatoes.

matelote a French fish stew made with egg yolks, cream, wine, pearl onions, and mushrooms.

matzo ball soup a chicken soup with dumplings made from unleavened bread meal.

menudo a spicy Mexican soup made of tripe, calf's feet, chilies, and hominy.

minestrone a thick, meatless Italian soup with pasta, barley, and beans or peas, or other vegetables.

miso soup a Japanese soup made from fermented soya beans, onions, and seaweed.

mulligan stew originally a stew made by hoboes on the road, now any stew made from bits and pieces of whatever one has on hand.

mulligatawny originating in India, a curried chicken soup with rice and coconut.

navarin a French stew made from mutton or lamb, with potatoes, turnips, and onions.

oxtail soup a soup made with a skinned ox, beef, or veal tail.

pasta e fagioli an Italian bean and pasta soup, served with sausage.

pepper pot a thick, hotly seasoned soup made from tripe, meat, vegetables, and dumplings. Also known as Philadelphia pepper pot. Also, a West Indian stew made of meat or fish and cassava juice and red pepper.

potage French soup thickened with cream or egg yolks.

pozole a Mexican soup made from pork or chicken with hominy, chilies, onions, and cilantro. Also spelled posole.

ragout a spicy stew of meat, fish, or vegetables.

ramen a broth with wheat flour noodles, vegetables, and sometimes, meat.

ratatouille a vegetable stew of eggplant, zucchini, tomatoes, onions, peppers, garlic, and olive oil.

Scotch broth a Scottish soup made of lamb or mut­ton, with barley and vegetables.

shark's fin soup an Asian soup made with shark's fin, stock, and various seasonings.

slumgullion any stew made from inexpensive ingre­dients.

soup du jour at a restaurant, the soup of the day.

split pea soup a thick soup made from peas and ham.

stock the liquid created after cooking meat, fish, or vegetables and seasonings in water.