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View Poll Results: Is Soup a Meal?
Yes 12 70.59%
No 2 11.76%
It Depends 5 29.41%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

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  #11  
Old 04-15-2021, 09:24 PM
starkind starkind is offline
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Quote:
Originally Posted by HalflingSpergand [You must be logged in to view images. Log in or Register.]
As long as there is bread and salad
That's pretty fair.
  #12  
Old 04-15-2021, 09:45 PM
Ennewi Ennewi is offline
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Various militaries seem to be of the opinion that, yes, soup is in fact a meal or part of one and ready to eat.

http://www.mreinfo.com/forums/viewtopic.php?t=4937
http://www.mreinfo.com/forums/viewtopic.php?t=3098
  #13  
Old 04-15-2021, 09:49 PM
Snortles Chortles Snortles Chortles is offline
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  #14  
Old 04-15-2021, 10:29 PM
Nocht Nocht is offline
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It takes skill to slice bread so thin that its translucent.
  #15  
Old 04-18-2021, 12:17 PM
duckinduck duckinduck is offline
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Yes, soup is definitely a meal. I love soup! I have very specific eating habits. I like borscht, mushroom cream soup like in the IKEA, and french onion soup with coffee.

I think you have never heard of the latter. So catch the recipe, try it on the weekend. He's really delicious!

Recipe:
1) 6 medium onions (sweet onions are best)
2) 1 teaspoon dried thyme (or 4 sprigs of fresh thyme)
3) 1 teaspoon salt
4) 1/2 teaspoon freshly cracked black pepper
5) 2 tablespoons butter
6) 8 ounces mild brown ale (like Newcastle)
7) 16 ounces unfiltered apple juice
8) 32 ounces brewed coffee (like Ethiopia Kemgin)
9) 1 1/4 tablespoons mushroom base (better than bouillon)
10) 2 bay leaves
11) 1 baguette, sliced
12) 4 slices Swiss cheese

1. Slice the onions thinly and add them to a heavy soup pot on medium high. Add the butter, thyme, salt, and pepper. Stir often while the onions reduce and caramelize (about 35 to 45 minutes). The darker the onions become, the more flavor they will impart.

2. Add the brown ale to deglaze the pan and let the onions reduce again until there is no visible liquid.

3. Add the apple juice to deglaze the pan a second time and simmer for 5 to 6 minutes on medium.

4. Combine 32 ounces of fresh brewed coffee with the bouillon. I made a French press of the 2010 Good Food Award-winning Ethiopia Kemgin: a fragrant coffee with a complex acidity that is not too heavily roasted. The French press is a great brewing method that imparts a lot of body, perfect for a soup stock.

5. Add the coffee/bouillon mixture and the bay leaves to the pot and simmer for an additional 20 minutes.

6. Turn the oven to broil and toast the baguette slices on both sides until golden brown.

7. Remove the bay leaves and ladle the soup into oven safe bowls, top with two slices of toasted baguette and a generous slice of cheese. Place in the broiler until the cheese has melted and bubbled.
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