Help! How Do I Fix an Overseasoned Soup?

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Q: I make soup almost every week and it often needs a flavor boost. I do the usual fixes: add salt, add acid, add wine, etc. Every once in a while I over do it and end up with a soup that tastes more like salad dressing and lime juice. Is there a good way to reverse this without adding more chicken stock, resulting in a watery soup?

Sent by Emily

Editor: Emily, here are some tips for fixing an overly salty soup:

Readers, how would you fix a soup that is too salty or acidic?

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(Image: Faith Durand)

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