Re: I'm actually gonna say no - Edit 1
Before modification by Sareitha Sedai at 09/03/2010 04:55:10 PM
But I'll say no just because with most soup, there's really only three levels of making it. A) Heating it from a can, B) using pre-made broth or bouillon and just dicing meat and veggies, or C) actually boiling down stock. Considering making stock is the most time and labor intensive, and actually focuses around the core concept of soup - using leftovers - then doing it this way has to be considered the 'truest' method short of growing the components yourself which is gardening and livestock manging, not cooking.
For one thing, using bouillon that you have to reconstitute is more effort than opening a can/box of broth or stock. Furthermore, you can buy your veggies pre-chopped (probably with preservatives to keep them looking pretty), or chop them yourself. You can buy precooked meat, or you can cook it yourself (in the soup or before). I said effort initially but really for each of these decisions, one way lets you have more control over what's actually going into the soup and how much of it than the other. So even with something as simple as soup there is a continuum of what would qualify as "homemade" IMO.
A sandwich isn't homemade because it was made in your kitchen, but if you baked the bread yourself, then it is.
And surely bread isn't the only factor determining whether a sandwich counts as homemade or not. Processed lunchmeat vs. meat you cooked, premade nut butter/jelly vs. one you make yourself, etc. would all have to factor into that determination I would think
