The rheological behaviour of three traditional Turkish soups was studied at different temperatures (15-70 degrees C), using a Brookfield viscometer: Results showed that an increase in shear rate resulted in a decrease in apparent viscosity, suggesting pseudoplastic behaviour with flow indices, n, between 0.30 and 0.43. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies between 15039 and 20160 kJ mol(-1).