Bouillon, in French cuisine, is a broth or soup prepared from broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water. Traditionally, the word bouillon was used to describe a soup based on beef broth, and court-bouillon if based on fish broth. Clear beef bouillon is called consommé.