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Minestrone is a thick soup. It begins with the letter M.
Bisque is a pinkish browny cream. Can be darker. Derived from the creamy French soup of the same name.
nous, onus, oops, opus, pons, poon, puns, soon, soup, spun, upon
Soup that a chef cooks for a dish.
Udon noodle soup
A bisk is another term for a bisque - a thick creamy soup made from fish, shellfish, meat or vegetables.
topariy soup is a rich creamy soup from Asia
it tastes really good it is like crushed vegetables
Vichyssoise is just cold potato soup, so a creamy off white color and it should be a semi thick consistency like that of a cream of mushroom soup or clam chowder and about that color
A rich, thickened cream soup that is often made with shellfish is a bisque or chowder. I can think of two delicious soups that are rich and creamy and have shellfish as ingredients called New England Clam Chowder and Lobster Bisque. There are many others, too
Chowder is a type of soup that is typically thick and creamy, often containing chunks of seafood, vegetables, and potatoes. Unlike other types of soup, chowder is known for its rich and hearty consistency, making it a satisfying and filling meal.
Cream of celery soup can be used in recipes such as creamy chicken and rice casserole, cheesy broccoli and rice casserole, and creamy potato soup.
Chowder is unique from other soups because it is a thick and creamy soup typically made with seafood, potatoes, and onions. It often includes milk or cream to give it a rich and hearty texture.
Some delicious recipes that can be made using Campbell's Creamy Chicken and Rice soup include chicken and rice casserole, creamy chicken and rice soup with added vegetables, and chicken and rice stuffed bell peppers.
cabbage soup
Minestrone is a thick soup. It begins with the letter M.
It is a thick (often creamy) soupPotage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.It is a French soup usually pureed and often thickened with cream or egg yolks.