So you’re saying a regular can of chicken noodle or something, but with extra sugar in it? I never noticed they were particularly sweet, although processed foods do tend to add more sugar and salt to things.
There are soups that are actually sweet, like some versions of butternut squash soup or pear soup.
Oh my lord that sounds heavenly. I can find pelmeni easily enough here, but what’s this Georgian barbecue sauce like?
As for the second recipe, is there a special name for it prepared in this style–the one you had at the Uzbekistan Restaurant?
Blech. I can’t remember if I’ve ever had squash soup, but if I made it, it wouldn’t be sweet. Pear soup? Blech again. Does Campbell’s really make that?
I don’t find American soups to generally be any sweeter than soups I’ve had in other countries. Not sure what Campbell’s was up to in Australia in the 70’s. 
I’ve never seen these kinds of soups by Campbell’s.
I eat Southern food, so I am not arguing from a position of strength, but that just seems insanely unhealthy. (I did try some once, at a Pittsburgh Pirates game.)
Here is a tomato-based recipe:
I actually have bottles of this one in my pantry in Moscow. Be advised: Georgian cooking uses a lot of cilantro. You can leave it out if you don’t like it (I realize it’s an acquired taste), but the dishes just won’t taste the same:
Googling “Uzbek giant dumplings,” I see a lot of recipes for manti and khinkali (which are actually Georgian); they look the same to me, but neither seem as big as the one I had, which was served swimming in a spicy red broth. I’d need to experiment to determine the exact seasoning of the sauce, but I’m sure it was heavy on the cumin and ground coriander seed (and probably cilantro as well).
Campbell’s, no (I’m pretty sure). But here is a site with a number of such recipes. Don’t knock 'em 'til you’ve tried 'em: 
http://www.moosewoodcooks.com/all-recipes/
Apparently, sweet soups are popular in Scandinavia, and there’s a Russian one called okroshka, which is based on kvas (sweet near beer made from rye bread). I gather they’re mostly eaten cold in the summertime, like gazpacho, though any soup made from autumn vegetables like pumpkin and squash I would want hot.
And of course borscht is pretty sweet, too. Or anything made from beets, for that matter.
The Jewish borscht I’ve had was incredibly sweet, yes. It was served cold as well.
Russian and Ukrainian borscht, more savory than sweet, and they’re served hot.
A traditonal Australian canned soup did not contain ANY added sweetener, and the ingredients (peas, squash, carrots, corn etc) were less sweet than modern versions of the same vegetables.
30-40 years ago, American soups contained added cane suger. Due to fashion, marketing, vegetable breeding, and cane-suger taxation, it is now possible to get the same high level of sweetness withoug using cane suger, and I would be surprised if American soups contained cane suger: I don’t have any cans here to examine.
In any case, Australian food (example: Tomato Sauce, Bread, Peanut Butter, Soup) was less sweet than American food in the '70’s, and Australians generally found it strange, and often found it unattractive.
More likely, it contains this stuff, which just about everything seems to have these days:
We used something called Milton, but Rapa was the big brand in the stores.
We tried a gluten-free version out of some cookbook. Probably the worst thing I’ve ever had.
I looked at all three cans of soup I have (cream of chicken, cream of mushroom, and cream of celery), and none of them have sugar in any form I see. American foods do tend to be sweet (like our bread, for example), but this not something I’ve noticed in soup. Then again, I don’t eat a lot of canned soup. Tomato soup is about the only one I’ve had that seems unusually sweet to me.
Oh, I love cilantro, so no problem there. My favorite thing about Georgian cooking is their use of herbs. I make chakhokhbili fairly regularly with tarragon, cilantro, dill, basil, sometimes a bit of mint. Great favors and a bit different.
So tkemali, eh? I’ll have to look around and see if by fortune they have it at any of the ethnic shops. I don’t think I can find green plums otherwise.
The kind I have is red, so it must be made with very ripe plums. The taste is really unique.
I brought some packets of Georgian seasoning with me that my ex wanted. It’s called khmeli-suneli and contains fenugreek, ground coriander seed, dill, celery seed, parsley, basil, savory, mint, bay leaf, majoram, cayenne pepper, tumeric, and blue fenugreek, in that order.
Aside, from tomato, I seriously doubt Campbell’s was adding sugar to their soup 30-40 years ago.
I made a big batch of it last night; reading about it here made me realize I hadn’t had it in ages. Pure ambrosia! :o
How on Earth can you make biscuits (quickbread) or gravy without gluten? 
I once worked with a guy who could be quite a dick when he wanted. One day we were talking about how much we both liked biscuits and gravy, and I went home and made a big batch that evening 100% FROM SCRATCH. Out of the kindness of my heart, I put a generous portion into an old ice-cream carton and brought it to work the next day. When my colleague came in, I told him there was a present for him in the break room fridge. He went to take a look, and when he came back he said “What, you’ve taken to freezing your cat’s vomit?” :mad:
The biscuits or the gravy? Or both?
Yeah, there’s a lot of really bad gluten free food. It’s really hard to get flavor right and even harder to get bready texture. There may be good gluten free biscuits and gravy out there somewhere but I haven’t seen them. I wouldn’t be gluten free if I didn’t have to.