The foundation liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called

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The foundation liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called stock. Bouillon typically refers to a type of concentrated broth or stock that can be used as a base for soup or sauce, but is not the foundation liquid itself. Bouquet garni is a bundle of herbs used to flavor soups and stews, but is not the foundation liquid itself. Consommé is a clear soup made with a richly flavored stock, but is not the foundation liquid itself. The foundation liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called stock. Bouillon refers to a clear soup made from stock, whereas a bouquet garni is a bundle of herbs used to flavor stock or soup. Consommé is a type of clear soup made from stock that has been clarified using egg whites.

The Foundation Liquid of Many Soups, Produced When Meat, Poultry