| 1. clear borsch |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 2. clear broth |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 3. clear chicken and vegetable soup |
| The Way To Cook by Julia Child (1989) |
| 4. clear chicken soup |
| Japanese Cooking A simple Art by Shizuo Tsuji (1980) |
| 5. clear chicken soup with crackerball dumplings |
| Cooking from Quilt Country by Marcia Adams (1989) |
| 6. clear consomme |
| The New Art 1933 - General Electric Kitchen Institute |
| 7. clear green turtle soup amontillado |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 8. clear japanese soup |
| Betty Crocker New International Cookbook (1989) |
| 9. clear mushroom broth |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 10. clear soup with citrus fragrance |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 11. clear soup with salmon quenelles |
| The Essential Seafood Cookbook published by Whitecap Books (1999) |
| 12. clear soup with shrimp |
| Japanese Cooking Class Cookbook by Consumer Guide (1984) |
| 13. clear soup with shrimp |
| Japanese Cooking A simple Art by Shizuo Tsuji (1980) |
| 14. clear tomato soup with cheese |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 15. clear watercress soup |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 16. egg drops for clear soups |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 17. spicy clear tomato soup |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |