THE SOUPS AND STEWS OVERVIEW

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Soups and stews are basically any combination of meats or vegetables cooked in liquid. Often a soup is made with the leftovers from a previous meal. The term soup and stew generally refers to the thickness of the broth. A thicker broth is usually referred to as a stew while a thin broth is a soup. However there is no hard and fast rule. Most tribes eat some variety of soup or stew and the farther north into the cold weather one travels the more popular it becomes. Soups and stews currently found in the Compendium are as follows:

ORCEN KRAGGHI BEAN SOUP
An adaption of an Orcen favourite for consumption by human palettes.
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PANGO CACTUS SOUP
A strange but sweet soup has its origin in the Shendar culture, where aka‘pi‘s milk is used. Due to its appealing flavour, this soup has spread to Aeruillin and is enjoyed now for nearly a century in parts of this southern continent as well.
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Dark Stryke Fin Soup

SHARK FIN SOUP
A soup made from the fins of the dark stryke shark. Shark fin soup has been known to increase male virility. For this reason, shark fins have been known to sell at twice their weight in gold. One ancient myth recounts the tale of a Remusian who impregnated all 73 of his wives after eating shark fin soup. Return to the top

 

Spicy Packox Stew

SPICY PACKOX STEW
The Packox animal provides a meat that has a rich flavour, although it is rather fatty. Remusians have traditionally enjoyed a wison stew. In recent times, more progressive elements of the Remusian tribe have replaced the wison meat with the far more tender and tastier Packox meat. The result is the receipt called 'Spicy Packox Stew', a hearty meal. Return to the top

 

Taenish Broth

TAENISH SOUP / TAENISH BROTH / TAENISH STOCK
Savory, warm, and comforting, this clear aurium-hued soup is often used as a base for other dishes (such as forcebread stuffing, or fowl potpies) but is equally good on its own. Sometimes the white shreds of meat are left in, and vegetables such as carroot, tuberroot, and pa's neeps are added to create a hearty main dish; sometimes it is carefully strained to give a clear, greaseless broth as purely golden as cha'ah. When made with plenty of squillpowder and weeproot, its reputation for soothing childrens' colds, agues, and quinsies is unmatched - yet garnished with chopped watercress and basiloc, with tiny flecks of pfeffer and toasted desertkaas crumbs, it can grace a duke's table. Wherever one can find the common taenish, one can find the tasty taenish soup! Return to the top
 

Traveller's Stew

TRAVELLERS STEW
It is unknown who first dubbed the hearty dinner eaten by many for hundreds of years "Travellers Stew", but the meal has been in existence since the first stew pot. The rudimentary blending of easily grown vegetables with the first tamed beasts has been consumed by people of many races. Each of the races add their own special flair to the dish, cooks use what they have on hand to make it unique but still tied to the original by the peculiar taste of rosemint and basiloc. Return to the top

 

 Date of last edit 4th Sleeping Dreameress 1670 a.S.

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