No, of course not. Your premis is far too complicated for mere humans to understand. I'm surprised you bother.Originally Posted by j2k4
The premise is flawed.
Soup can become stew-like (by cooking longer, or stewing) which cooks off a bit of liquid content and by the addition of flour and/or corn starch.
Stew cannot become soup in any case.
If you set out to make stew and end up with soup, you've fucked things up (though not irretrievably), but for soup to be soup, it cannot ever have been stew.
Understand?
In any case, the thickness of the fluid has little to do with whether cullinary folk define their offerings as soup or stew. This much is clear to anyone who has ever eaten a Batchelors CuppaStew.
I would venture to say that a general rule of thumb should be that if the main part of the dish that is causing consternation in the soup/stew debate is the lumpy bits - then it is stew. If, however, the main part of the meal is the liquid, then it is soup.
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