Mushroom Soup with Cream 2.9oz (Basak Kremali Mantar orbasi 65g)
Soup is a primarily liquid food generally served warm (but may be cool or cold) that is made by combining ingredients such as meat and vegetables with stock juice water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted forming a broth.
Traditionally soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomm.
Thick soups are classified depending upon the type of thickening agent used: pures are vegetable soups thickened with starch; bisques are made from pured shellfish or vegetables thickened with cream; cream soups may be thickened with bchamel sauce; and velouts are thickened with eggs butter and cream.
Other ingredients commonly used to thicken soups and broths include egg rice lentils flour and grains; many popular soups also include carrots and potatoes. Soups are similar to stews and in some cases there may not be a clear distinction between the two; however soups generally have more liquid than stews.