1. Un-Thickened Soups Broths

2. Broths Broth is comprised of a savoury stock liquor, flavoured and garnished with a combination of vegetables, vegetables and meat, or vegetables and seafood

3. Broths Often broth has the appearance of a thickened soup, a result of the starch content extracted from the cereal ingredient during cooking. However because the soup remains un-passed, full thickening is not effected

4. Broths In most cases broth contains a cereal ingredient usually rice or barley. The flavour is enhanced by herbs, seasonings and occasionally spices.

5. Broths are Sub-Divided into Three Types According to the Method a)When the vegetables are added directly to a stock base which contains a meat ingredient, e.g. stewing mutton as for mutton broth;

6. Broths b) Fish flavoured broths e.g. chowders; c) When the vegetables are sweated in fat without colour in the initial stages of preparation just prior to the addition of stock;

7. Un- Sweated Broth Type Beef broth Chicken Broth Game Broth Scotch Mutton Broth

8. Sweated Broth Type Potage Bonne Femme Cocky Leeky Potage Paysanne Minestroni

9. Shellfish Broth Clam Chowder Mussel Chowder Oyster Chowder Scallop Chowder Seafood Chowder