potage

noun potage

• borscht — a Russian and Polish soup based on beetroot
• bouillon — Bouillon is a liquid made by boiling meat and bones or vegetables in water and used to make soups and sauces.
• broth — Broth is a kind of soup. It usually has vegetables or rice in it.
• chowder — Chowder is a thick soup containing pieces of fish.
• consomme — Consommé is a thin, clear soup, usually made from meat juices.