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A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

Tiny pasta that is added to a very light soup or just a broth. If not available substitute pastina.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

Dried sardines, most commonly used in Japanese cuisine to create a soup stock with a strong flavor. They are used for flavoring in other dishes and also eaten as a snack.

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

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

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

Flat whisk, sauce pan whisk,

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

A pasta most often used in soup recipes that has the shape of a small tube. Pastina may be substituted if fischietti is unavailable.

stock pot,

A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.

Thick and creamy in texture, Corn Chowder is a hearty and rich soup prepared like many other Chowders except with corn.

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

A kitchen utensil that can be used to mince or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

A kitchen utensil that can be used to mince chop or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.