Soups

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Across
  1. 3. Flour and fat cooked together to thicken sauces.
  2. 5. Soup that contains cream, light cream and could also contain milk.
  3. 6. Mixture of eggs and yolk with heavy cream to enrich the soup.
  4. 9. Clear soup made with concentrated stock.
Down
  1. 1. A liquid that gets its taste from the tastes of ingredients that realize their flavors into the water.
  2. 2. A mixture of vegetables that get cooked with fat for most of 10 to 12 mins in low heat
  3. 4. Mixture of half-basic brown sauce and other half of brown stock.
  4. 5. Soups made to be thickened with their ingredients.
  5. 7. A creamy substance that is made from liquidized or crushed vegetables/fruits.
  6. 8. Soup consisting of pieces of vegetables and meat and can sometimes have rice.