1. Preparations, concentrates, ingredients for making bouillons and soups, bouillons and soups, concentrates, vegetable purees, vegetable preserves, tomato puree, pickles, preserved leguminous plants, vegetable salads, dried, cooked, preserved vegetables, preserved garden herbs, dried herbs for alimentary purposes, mushrooms, vegetable flakes

2. Bouillon (countable and uncountable, plural Bouillons) A clear seasoned broth made by simmering usually light meat, such as beef or chicken