The liquid in which anything has been boiled, and which is impregnated with its juice; a decoction; esp. that in which meat is boiled or…

A thick soup or stew, typically made from vegetables, pulses, meat, etc., boiled in water until soft, and usually seasoned. Cf. potage, n.

Pottage, gruel.

= hotchpotch, n. 2.

Pottage, broth; a mess of pottage. (Cf. fig-sue n. at fig, n.1 compounds 2)

In plural. A thick soup or stew made from vegetables, pulses, meat, etc. Obsolete.

(probably) uncut greens or herbs, or a thick soup or stew made from these (cf. sense 1b).

= pottage, n., porridge, n.; (now chiefly) oatmeal porridge.

A thick soup made by stewing vegetables, herbs, or meat, often thickened with barley, pulses, etc. Cf. plum porridge, n.

Cookery. A dish containing a mixture of many ingredients; spec. a thick soup of barley, peas, and other vegetables, and sometimes meat. Also: a…

early Scottish variant of soup, n.

Soup, esp. a thick soup typically made from vegetables, meat, etc. Cf. pottage, n.

A liquid food prepared by boiling, usually consisting of an extract of meat with other ingredients and seasoning.

Broth, soup.

Soup; usually with defining addition, as soupe à l'oignon (onion soup), etc.

A large traditional French cooking pot; a dish or recipe associated with this, esp. a thick soup of meat and vegetables. Also figurative.

Broth, soup, or stew.

Soup. Usually in combinations, esp. as zuppa di pesce/ˈpɛʃʃe/, fish soup. Also transferred and figurative in zuppa inglese/inˈɡleze/, a rich trifle.