Onions are a staple ingredient in soups and stews, providing a sweet and savory base flavor that complements other ingredients.

Braising involves cooking food in a covered pot with a small amount of liquid over low heat for an extended period, resulting in tender and flavorful dishes.

Thyme is a versatile herb that adds a subtle, earthy flavor to soups and stews, complementing other ingredients without overpowering them.

Adding an acidic ingredient helps to balance the flavors in a soup or stew, cutting through richness and adding a refreshing brightness.

Chowders are thick, creamy soups that typically contain pureed vegetables, seafood, or meat, and are often served with a side of bread or crackers.

Roux is a mixture of equal parts fat and flour that is used to thicken soups and stews, creating a smooth and velvety texture.

Smoked paprika is a spice made from dried, smoked peppers, and it imparts a rich, smoky flavor to soups and stews.

Sautéing involves cooking ingredients in a small amount of fat over medium-high heat, creating a browned exterior and tender interior.

Consommé is a clear soup made by simmering meat, poultry, or vegetables in water until a rich, flavorful broth is obtained.

Mirepoix, a mixture of diced carrots, celery, and onions, is used to create a flavorful base for soups and stews, providing a foundation of savory flavors.

Stews are thick, hearty soups that typically contain a variety of vegetables, meat, or poultry, and are simmered for an extended period to develop a rich, flavorful broth.

Skimming involves removing the layer of fat that accumulates on the surface of a soup or stew during cooking, resulting in a cleaner and lighter broth.

Bisques are creamy soups made with a purée of seafood, vegetables, or poultry, and are typically thickened with cream or roux.

A bouquet garni, a bundle of herbs tied together with string, is used to infuse flavor into soups and stews, adding a subtle complexity to the dish.

Gumbo is a spicy soup or stew originating from Louisiana, typically made with a roux, stock, and a variety of vegetables, meat, or seafood.