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Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A crisp Oriental radish that is large and oval-shaped with a very thin white skin covering a crisp and juicy white-colored inner flesh.

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.