Talk:List of soups

message: Hey guys, there is a whole family of indian soup dishes called Daals and Sambars which hasn't been added. I'm not sure if this should be turned into a category or not, but it sure needs Daal. Mmm. 67.180.201.237 (talk) 04:20, 26 October 2009 (UTC)
thread_title:  Daal 

message: As a list, this will be impossible to complete! This list isn't well researched, with the number of soups coming in under the 57 varieties of Heinz alone. SUrely this is better suited to being a category? Irishjp (talk) 14:18, 6 December 2007 (UTC)
replies: text: There is a section called "Not Yet Organized", what the hell is that, doesn't seem very professional.  —Preceding unsigned comment added by 24.137.207.191 (talk) 23:23, 25 April 2008 (UTC)
thread_title: Category?

message: This page could go on forever if you're going to start listing cream Soups - anything can be made into a Creamed or Pureed soup. This while lots of classical soups go unmentioned, Oxtail being one for instance..--Tuzapicabit (talk) 22:35, 11 June 2008 (UTC)
thread_title:  Endless 

message: Should stews be included in the list?  I noticed that Warrington removed "stew" from a header.  Mulligan stew is included, though it may not be a stew, given its ramshackle nature.  Tealwisp (talk) 05:28, 16 February 2009 (UTC)
replies: text: I don't really have an opinion regarding the inclusion of stew.  Soup is one of the few items that I do not normally cook.  I just wanted to check up on the accepted standard of inclusion for this article.  Tealwisp (talk) 01:19, 22 February 2009 (UTC)
thread_title:  Include stew 

message: Would someone who knows more about red bean soup add it to the list of dessert soups with a short description? Ahhoefel (talk) 00:16, 21 September 2009 (UTC)
thread_title:  Include Red Bean Soup 

message: I question whether dashi should be included. Dashi is more of a soup stock than a soup in itself, therefore I propose removing it from the list and substituting either Tonjiru, which contains dashi as an ingredient, or Zoni, a special soup for celebrating the new year.  Cheers.
Heliatrope Fish (talk) 02:25, 21 December 2010 (UTC)
thread_title:  Question on Dashi  

message: I am thinking about putting this into table format consistent with List of breads, List of pies, tarts and flans, List of cakes, List of puddings, List of cookies, and List of sandwiches.
*Disadvantages: Big, stupid, ugly table.
*Advantages: Nice sortability. Images abound!
What do you think?
See also:Stew#Table format
Anna Frodesiak (talk) 23:58, 7 February 2012 (UTC)
thread_title:  Table format 

message: I don't understand the column "type" - it starts off with most items described as "chunky", then it becomes "noodles", "fish", etc. Besides, most of the stuff labelled "chunky" isn't. Thick and chunky are NOT the same thing. Rui Gabriel Correia (talk) 14:50, 16 September 2013 (UTC)
thread_title:  "Type" 

message: Similar to other "List of..." articles for foods, could we add a Wikitable column for "Origin"?  Note that many of the descriptions already mention the origin prominently, and many unlisted ones can probably be obtained from the backup articles or sources  (if the origin is unknown, just leave that slot blank).  The advantage of adding a separate Wikitable column is that the table can be easily sorted, revealing previously unseen patterns and relationships among foods.  Reify-tech (talk) 14:49, 17 June 2014 (UTC)
thread_title: New column for "Origin"

message: I noticed that there was a separate article called list of cheese soups. I think that it might be a good idea to merge them, if there isn't any particular reason not to. Link: List of cheese soups JonathanHopeThisIsUnique (talk) 19:33, 14 July 2014 (UTC)
thread_title:  Suggestion 

message: I just finished a series of marathon edits to add the new "Origin" column and to also do a lot of copyedit cleanups.  For starters, I removed a lot of repetitive text such as "A soup made with", and tried to list the primary ingredients and anything that made the soup different or unique, in the "Description" column.  The origins listed were derived from the descriptions in this article and/or the Wikilinked articles describing the particular soups.  When the origins seemed lost in pre-history, I listed "Ancient", and when the origins were completely unclear or unspecified in the backup article, I left the column blank.
I tried to remove a lot of WP:OVERLINKING (such as links to "fish" or "soup"), but there's still a lot of cleanup needed here. I also judiciously added some Wikilinks, mostly to relatively unusual or unfamiliar ingredients.
There were several soups that explicitly were called "stews" or "potages", and some are also listed in the List of stews article.  They probably should be consolidated into that article and removed from here.  I also placed a "See also" tag at the top of the article, to clue in readers that there is a related article on stews.  The question has been raised whether the "Chunky" "Type" classification is useful or not.
There are also questions about whether the skeletal entries covering various cream soups, bisques, and soup stocks at the end of the table are useful, or should be deleted or spun off into separate tables or articles.  Perhaps there ought to just be a mention of these generic types at the top of the article, with a Wikilink pointer to the main articles on these types of soups.  Otherwise, the mostly-empty "Cream of" entries could be endlessly expanded to include "aardvark", "elephant", or whatever, bloating the table while conveying little information other than the fact that almost anything edible can be put into a cream soup, or made into a soup stock.  I left these questionable entries for now, until a consensus develops on what to do next.
I've probably perpetuated some mistakes from the original article, and perhaps added a few inadvertent ones of my own.  Please update or correct entries as needed.  The relative lack of references is typical for these "List of..." articles, and is not a problem because the Wikilinked backup articles should be referenced adequately.  Nevertheless, the handful of references here can still be useful, and don't hurt anything.
A few of the "Description" sections are too long, and should be trimmed.  The purpose of this "List of soups" is to provide an overview and to allow comparisons at a global level, and not to reproduce the detailed coverage of the many backing articles.  See MOS:TABLES for more guidance on what should and should not be in a table.
I hope all this work has made this overview article more useful.  Please (politely) let me know what you think.  Reify-tech (talk) 15:28, 15 July 2014 (UTC)
thread_title:  Complete copyedit cleanup sweep 

message: Had two more soups not on the list! 
Paprikash is an Eastern European Soup and Wedding soup is an Italian regional soup native to Ohio.  — Preceding unsigned comment added by 150.134.245.18 (talk) 16:21, 19 November 2015 (UTC)
thread_title:  Paprikash and Wedding