- SOUPS
- Liquid lunches
- Entree lead-ins, maybe
- Menu section
- Stock options?
- Supper starters
- Thermos lunches
- Line from Progresso
- Minestrone and more
- Tomato and chicken noodle
- Gazpacho and madrilène
- Minestrone and gazpacho
- Bisques, e.g.
- Menu heading
- Tureen fillers
- Campbell's line
- Minestrone and chowder
- Liquid courses
- __ on!: "Dinner!"
- Bisque and borscht
- Ladle servings
- Minestrone and chicken noodle
- Borscht and bisque
- Winter warmers
- Diner selections
- Diner listing
- Chicken noodle and minestrone
- Jazzes (up)
- Pottage and pepper pot.
- Bisques.
- Oxtail and turtle.
- Bisque and Vichyssoise.
- Chowders.
- Menu items.
- Madrilene and others.
- Menu category.
- Pepper pot and others.
- Menu entries
- ___ up (increases power)
- Heavy fogs
- First-course items
- Second courses
- Split-pea and tomato
- Pea and bean
- Chowder and vichyssoise
- Turtle and oxtail
- Consommé and broth
- Hot items for colds
- Progresso products
- Adds power to, with "up"
- Tomato and vegetable
- ___ on! ("Come and get it!")
- Intro courses?
- Pottages
- Things to put stock in
- Meals in bowls
- Borscht and gazpacho
- Miso and udon dishes
- Some starter courses
- Bun bo hue and borscht, for two
- Dishes like lablabi
- Three grand ___ (term that includes borscht and tom yum)
- Butajiru, bouillabaisse, etc.
- Some food bank cans
- Tom yum and split pea, e.g.
- Stock--base offerings
- Gazpacho, pho, etc.
- Campbell creations
- Progresso array
- Diner choices
- Diner menu section
- Tomato and split pea, for two
