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Soups, stocks, stews and rouxs

Teacher: Sims, Kay
Across
Type of soup normally prepared with tougher meats
Butternut squash or tomato soup
Water from cooked meats and vegetables
Base for cajun/creole dishes
Designed to attract impurities and bind them
Made mainly of seafoods
Hearty vegetable soup from Italy
Mexican Soup made from tripe
Served cold
Miso soup
Typically higher in fat
Broth off meat is ___
Down
Served in a bowl eaten with a spoon
Bound together in a blob
Edible fungi
Toasted bread
Purpose of a roux
Dehydrated into cubes or granules
Canned soups; water needed
Layered vegetable great soup builder
Flavorful liquid used to make sauces, stews and braises
Combination of vegetables, spices and herbs in a liquid
Fat free broth
Common hearty soup