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?
(Image: Faith Durand)