Hyperonyms
(has_hyperonym)
|
07557434-n:
a particular item of prepared food
|
Hyponyms
(has_hyponym)
|
07583865-n:
the soup that a restaurant is featuring on a given day
|
Hyponyms
(has_hyponym)
|
07583978-n:
soup that contains small noodles in the shape of letters of the alphabet
|
Hyponyms
(has_hyponym)
|
07584110-n:
clear soup usually of beef or veal or chicken
|
Hyponyms
(has_hyponym)
|
07584332-n:
a thick cream soup made from shellfish
|
Hyponyms
(has_hyponym)
|
07584423-n:
a Russian or Polish soup usually containing beet juice as a foundation
|
Hyponyms
(has_hyponym)
|
07584593-n:
a thin soup of meat or fish or vegetable stock
|
Hyponyms
(has_hyponym)
|
07585208-n:
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
|
Hyponyms
(has_hyponym)
|
07585557-n:
soup made from chicken broth
|
Hyponyms
(has_hyponym)
|
07585644-n:
soup made from chicken boiled with leeks
|
Hyponyms
(has_hyponym)
|
07585758-n:
a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold
|
Hyponyms
(has_hyponym)
|
07585906-n:
a soup or stew thickened with okra pods
|
Hyponyms
(has_hyponym)
|
07585997-n:
a clear soup garnished with julienne vegetables
|
Hyponyms
(has_hyponym)
|
07586099-n:
soup cooked in a large pot
|
Hyponyms
(has_hyponym)
|
07586179-n:
soup made from a calf's head or other meat in imitation of green turtle soup
|
Hyponyms
(has_hyponym)
|
07586318-n:
a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
|
Hyponyms
(has_hyponym)
|
07586485-n:
a soup made from the skinned tail of an ox
|
Hyponyms
(has_hyponym)
|
07586604-n:
a thick soup made of dried peas (usually made into a puree)
|
Hyponyms
(has_hyponym)
|
07586718-n:
a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
|
Hyponyms
(has_hyponym)
|
07586894-n:
soup made with a variety of vegetables
|
Hyponyms
(has_hyponym)
|
07587023-n:
thick (often creamy) soup
|
Hyponyms
(has_hyponym)
|
07587206-n:
soup usually made of the flesh of green turtles
|
Hyponyms
(has_hyponym)
|
07587331-n:
made by stirring beaten eggs into a simmering broth
|
Hyponyms
(has_hyponym)
|
07587441-n:
a thick soup or stew made with milk and bacon and onions and potatoes
|
Hyponyms
(has_hyponym)
|
07588193-n:
a soup with won ton dumplings
|
Hyponyms
(has_hyponym)
|
07588299-n:
made of stock and split peas with onions carrots and celery
|
Hyponyms
(has_hyponym)
|
07588419-n:
made of fresh green peas and stock with shredded lettuce onion and celery
|
Hyponyms
(has_hyponym)
|
07588574-n:
made of stock and lentils with onions carrots and celery
|
Hyponyms
(has_hyponym)
|
07588688-n:
a thick soup made from beef or mutton with vegetables and pearl barley
|
Hyponyms
(has_hyponym)
|
07588817-n:
a creamy potato soup flavored with leeks and onions; usually served cold
|
Glosses
(gloss)
|
00084223-r:
to a distinctly greater extent or degree than is common
|
Glosses
(gloss)
|
02261386-a:
existing as or having characteristics of a liquid; especially tending to flow
|
Glosses
(gloss)
|
07555863-n:
any solid substance (as opposed to liquid) that is used as a source of nourishment
|
Glosses
(gloss)
|
07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
|
Glosses
(gloss)
|
07707451-n:
edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
|
Glosses
(gloss)
|
07775375-n:
the flesh of fish used as food
|
Glosses
(rgloss)
|
00926668-n:
the act of creating something (a medicine or drink or soup etc.) by compounding or mixing a variety of components
|
Glosses
(rgloss)
|
01491661-n:
Pacific shark valued for its fins (used by Chinese in soup) and liver (rich in vitamin A)
|
Glosses
(rgloss)
|
02158494-n:
the skinned tail of cattle; used especially for soups
|
Glosses
(rgloss)
|
02416898-a:
having the consistency and appearance of soup
|
Glosses
(rgloss)
|
03722827-n:
a large pot especially one with legs used e.g. for cooking soup
|
Glosses
(rgloss)
|
03983068-n:
a school of art that emerged in the United Kingdom in the 1950s and became prevalent in the United States and the United Kingdom in the 1960s; it imitated the techniques of commercial art (as the soup cans of Andy Warhol) and the styles of popular culture and the mass media
|
Glosses
(rgloss)
|
04263257-n:
a bowl for serving soup
|
Glosses
(rgloss)
|
04263336-n:
a ladle for serving soup
|
Glosses
(rgloss)
|
04263502-n:
a spoon with a rounded bowl for eating soup
|
Glosses
(rgloss)
|
04324297-n:
a pot used for preparing soup stock
|
Glosses
(rgloss)
|
04499062-n:
large deep serving dish with a cover; for serving soups and stews
|
Glosses
(rgloss)
|
07583865-n:
the soup that a restaurant is featuring on a given day
|
Glosses
(rgloss)
|
07583978-n:
soup that contains small noodles in the shape of letters of the alphabet
|
Glosses
(rgloss)
|
07584110-n:
clear soup usually of beef or veal or chicken
|
Glosses
(rgloss)
|
07584332-n:
a thick cream soup made from shellfish
|
Glosses
(rgloss)
|
07584423-n:
a Russian or Polish soup usually containing beet juice as a foundation
|
Glosses
(rgloss)
|
07584593-n:
a thin soup of meat or fish or vegetable stock
|
Glosses
(rgloss)
|
07585208-n:
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
|
Glosses
(rgloss)
|
07585557-n:
soup made from chicken broth
|
Glosses
(rgloss)
|
07585644-n:
soup made from chicken boiled with leeks
|
Glosses
(rgloss)
|
07585758-n:
a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold
|
Glosses
(rgloss)
|
07585906-n:
a soup or stew thickened with okra pods
|
Glosses
(rgloss)
|
07585997-n:
a clear soup garnished with julienne vegetables
|
Glosses
(rgloss)
|
07586099-n:
soup cooked in a large pot
|
Glosses
(rgloss)
|
07586179-n:
soup made from a calf's head or other meat in imitation of green turtle soup
|
Glosses
(rgloss)
|
07586318-n:
a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
|
Glosses
(rgloss)
|
07586485-n:
a soup made from the skinned tail of an ox
|
Glosses
(rgloss)
|
07586604-n:
a thick soup made of dried peas (usually made into a puree)
|
Glosses
(rgloss)
|
07586718-n:
a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
|
Glosses
(rgloss)
|
07586894-n:
soup made with a variety of vegetables
|
Glosses
(rgloss)
|
07587023-n:
thick (often creamy) soup
|
Glosses
(rgloss)
|
07587206-n:
soup usually made of the flesh of green turtles
|
Glosses
(rgloss)
|
07587441-n:
a thick soup or stew made with milk and bacon and onions and potatoes
|
Glosses
(rgloss)
|
07588193-n:
a soup with won ton dumplings
|
Glosses
(rgloss)
|
07588688-n:
a thick soup made from beef or mutton with vegetables and pearl barley
|
Glosses
(rgloss)
|
07588817-n:
a creamy potato soup flavored with leeks and onions; usually served cold
|
Glosses
(rgloss)
|
07590502-n:
a stew (or thick soup) made with meat and vegetables
|
Glosses
(rgloss)
|
07591586-n:
highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
|
Glosses
(rgloss)
|
07591813-n:
highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock
|
Glosses
(rgloss)
|
07680517-n:
a crisp stick-shaped roll; often served with soup
|
Glosses
(rgloss)
|
07682197-n:
a small piece of toasted or fried bread; served in soup or salads
|
Glosses
(rgloss)
|
07701912-n:
a Jewish dumpling made of matzo meal; usually served in soup
|
Glosses
(rgloss)
|
07702057-n:
a Chinese dumpling filled with spiced minced pork; usually served in soup
|
Glosses
(rgloss)
|
07704305-n:
a thin porridge or soup (usually oatmeal and water flavored with meat)
|
Glosses
(rgloss)
|
07726009-n:
dried hulled pea; used in soup
|
Glosses
(rgloss)
|
07733394-n:
long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
|
Glosses
(rgloss)
|
07816575-n:
bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
|
Glosses
(rgloss)
|
07816726-n:
leaves used sparingly in soups and stews
|
Glosses
(rgloss)
|
07817599-n:
leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
|
Glosses
(rgloss)
|
07818689-n:
lemony leaves used for a tisane or in soups or fruit punches
|
Glosses
(rgloss)
|
07818995-n:
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
|
Glosses
(rgloss)
|
07872915-n:
a bone containing edible marrow; used especially in flavoring soup
|
Glosses
(rgloss)
|
12171966-n:
tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus
|
Glosses
(rgloss)
|
12867184-n:
erect annual herb with oval leaves and pink flowers; used to flavor e.g. meats or soups or salads; southeastern Europe and naturalized elsewhere
|
Glosses
(rgloss)
|
12932706-n:
aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
|
Glosses
(rgloss)
|
15048623-n:
any composition having a consistency suggestive of soup
|
