Out of this lengthy and varied list of soups, which ones most appeal to you?

Votes	Answer
15	Chowder: a thick, chunky seafood or other rich creamy soup containing chunks of food.
13	Bisque: a thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.
13	Chili: A spicy stew of red meat and beans, also made vegetarian style
13	Won Ton: Chinese favorite made of won tons (bite-size dumplings filled with a minced mixture of meat, seafood and/or vegetables) cooked in and served in a clear broth flavored with various ingredients such as scallions, celery and soy sauce.
12	Minestrone: a thick Italian vegetable soup usually containing pasta along with peas or beans and sometimes other vegetables.
12	Stew: dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.
11	Vichyssoise: a rich, creamy potato and leek soup garnished with chives and served cold.
10	Bouillon: a broth made from cooking vegetables, poultry, meat or fish in water.
10	Dessert Soup: made with fruits, nuts, and fruit puree.
10	Gazpacho: an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also served chunky-style.
9	Borscht: a soup from Russia and Poland made with fresh beets, assorted vegetables, and sometimes with meat and/or meat stock, usually garnished with a dollop of sour cream and served either hot or cold.
9	Callaloo: a Caribbean soup made with callaloo leaves (from taro root), coconut milk, okra, yams and chiles.
9	Irish Stew: a stew made of seasoned lamb or mutton chops, potatoes and onions, covered with water or broth and stewed for several hours.
9	Potage: French soup usually pureed and often thickened with cream or egg yolks.
8	Broth: a liquid resulting from cooking vegetables, meat or fish in water; same as "bouillon."
8	Court-Bouillon: a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar.
8	Mulligan Stew: stew made literally of what's on hand including meat, potatoes and vegetables in any combination. A.K.A. salamagundi by pirates
7	Burgoo: a thick stew of a combination of meats, including pork, veal, beef, lamb and poultry, with various vegetables including potatoes, onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans and celery; originally made with small game.
7	Scotch Broth: Scottish soup made with lamb or mutton, barley and various vegetables.

Votes	Answer
7	Stock: strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
7	Tom Kha Gai: chicken and lime juice in coconut milk
7	The soup I like is not here
6	Bouillabaisse: a French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
6	Mulligatawny: a rich meat or vegetable broth highly seasoned with curry and other spices with bits of poultry or other meats and can include rice, eggs, coconut shreds and/or cream; originally from India.
6	Posole: a Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro and served with chopped lettuce, radishes, onions, cheese and cilantro as optional additions at the table.
6	Other
5	Billy bi: a French soup made with mussels, onions, wine, cream and seasonings. The classic recipe strains the mussels to leave a smooth soup, but the mussels are often left in as an added bonus these days.
5	Bourride: a Mediterranean fish soup with garlic, onions, orange peel, and sometimes saffron, thickened with egg yolks and flavored with garlic mayonnaise.
5	Brunswick Stew: a hearty squirrel meat and onion stew originating in Brunswick County, Virginia, USA. Modern versions substitute chicken or rabbit for the squirrel and may also add other vegetables such as okra, lima beans, tomatoes and corn.
5	Consommé: clarified meat or fish broth
5	Fumet:a concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely-flavored stocks or sauces.
4	Bird's Nest: a Chinese soup actually made from the white or black nests of a small Asian bird. The nests are difficult to harvest, thus very expensive.
4	Cioppino: a rich Italian fish stew made with tomatoes and a variety of fish and shellfish, usually highly-spiced.
3	Menudo: a hearty, spicy Mexican soup made with tripe, calf's feet, chiles, hominy and seasonings reputed to be a great hangover cure.
3	Pepper Pot: a thick soup of tripe, meat, vegetables, pepper and seasonings also known as Philadelphia pepper pot.
3	I do not like soup

User	Comment
darkshadowsseeker	posted 17-Jul-2004 1:41am Split pea with ham and egg flower (aka egg drop) soup.
kaleb777	posted 17-Jul-2004 6:34am Stew isn't soup as far as I know, hence the different names.
romkey	posted 17-Jul-2004 8:54am very nice, soup-meister! You had several forms of soup on here that I hadn't heard of! My favorite soups are tomato bisque, butternut squash or pumpkin, french onion, wonton, egg drop and hot & sour, but pretty much everything without seafood in it sounds good to me.
Enheduanna	posted 17-Jul-2004 9:41am Of these, I like bouillabaisse best. I like a lot of kinds of soups and stews, though.
Dino	posted 17-Jul-2004 11:02am A beef bouillon would go down well right now.
BerrieGrrl	posted 17-Jul-2004 5:10pm sorry, that's just waaaaay too much for me to read today. i do enjoy soup, though. i like cream soups (cheesy broccoli, clam chowder, etc) chili, homemade chicken noodle, gazpacho, and more, i'm sure, but that's all that comes to mind right now.
ElvisFan67	posted 17-Jul-2004 6:10pm Menudo and my "Other"--Gumbo. I LOVE spicy soups.
gambler	posted 17-Jul-2004 8:10pm The one they add water to..............................The Bisque sounds good, though here we have a soup called "Ital soup" which is only fresh veg ,no meat it has yam, peanuts, cornmeal dumplings,carrots, corn on the cob, Scotch bonnet peppers plus other stuff........really good!!
Zang	posted 17-Jul-2004 9:44pm The ones I make most often are Clam Chowder, Borscht, Won Ton and Chili.
ROCKMAN	posted 18-Jul-2004 9:23am Most of these I like but will stay away from the fish based ones. I like some kinds of fish but not in a soup.
caviartaste	posted 18-Jul-2004 10:56am I like bisques, but I also like Thai coconut soups which are the Tom Kha Gai - They are the best I've ever had!!!!!
Iseult	posted 18-Jul-2004 11:26am I like borscht when it's made with beans.
MacGregor	posted 18-Jul-2004 6:57pm I prefer stews and chili, but also like chicken noodle soup. Wonderful options in this survey!
MacGregor	(reply to romkey) posted 18-Jul-2004 6:58pm You don't like seafood?
romkey	(reply to MacGregor) posted 18-Jul-2004 8:44pm I seriously hate seafood
bcollins	posted 18-Jul-2004 9:51pm Not really a soup person.
LuridHope	(reply to kaleb777) posted 19-Jul-2004 12:21am I originally asked soup, stew or chowder when writing this survey but was asked to change it,
FordGuy	posted 19-Jul-2004 8:26am NO SOUP FOR YOU!!!
justjulie	(reply to FordGuy) posted 19-Jul-2004 1:38pm
kaleb777	(reply to LuridHope) posted 19-Jul-2004 3:49pm You should have stuck with your original idea
ObsessedWithCSI	posted 20-Jul-2004 11:53am I never actually eat anything in the soup, I just drink the broth. I love minestrone broth, but a couple other of these sounded good too.
LuridHope	posted 21-Jul-2004 12:39am I'm big on trying new foods, they all sound interesting to me
uible	posted 28-Jul-2004 10:42pm I've tried to answer this survey a couple of times, but got too hungry. I love soup. I checked off most of them because they sound delicious. I like trying new soups. I make soup about 2 a month, each one is a little different. I once had brie soup - it was so good. Very, very rich, but very, very good. I also really like fruit soups.
MacGregor	(reply to romkey) posted 31-Jul-2004 10:36pm I don't like it either. My mother always said that shrimp were "maggots of the sea". Yuck!
romkey	(reply to MacGregor) posted 31-Jul-2004 11:55pm I think of lobsters as giant undersea cockroaches...
iMorpheus	posted 11-Aug-2004 8:02pm Thai Tom Yong Goong Soup.
Danger	posted 11-Sep-2004 10:51am Billy Bi, Chili, Chowder, Dessert Soup, Posole, Vichyssoise, and Won Ton all sound good!

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Last	multiple	16-Jul-2004	food/drink	LuridHope	by votes	63	14	58.8%