Stocks or Broths - Bouillons and consommes.

Cream Soups - Those thickened with a white sauce.

Bisques - Heavy cream soups usually containing shellfish. Modern quick cookery gives this name to a soup made with a white sauce base to which is added a puree of fish, vegetables, or fruits. At one time bisques were thickened with rice, but today they are more frequently thickened with roux.

Purees - Thickened with cooked vegetables or fish passed through a sieve or pureed with a blender or a food processor.

Chowders - Thick soups or stews usually containing seafood, potatoes, and milk or cream. Chowder comes from the French word "cauldron," meaning cooking kettle. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked. The first chowders on this continent were brought by French fishermen to Canada.

Pottages - Broths heavy with ingredients such as gumbo, chicken, noodles, or vegetables.