With quick action and inventive seasoning, no one will taste burnt soup.
It happens to all of us. The phone rings. The kids scream from another room. Someone can't find his shoes. By the time you have finished putting out your personal fires and remember you left the soup on the stove, it has started to burn. Don't panic--you may be able to save your soup as long as it's not scorched. With some creative seasoning, a mildly in soup can be covered up.
Instructions
1. Stop stirring as soon as you notice the soup has burnt to the bottom of the pain. Don't scrap any burnt pieces lose from the bottom of the pan. If you see any floating in the soup, pick them out quickly.
2. Remove the pan from the heat.
3. Run a small amount of cold water in the kitchen sink and set the pan in the water to stop the cooking process.
4. Transfer the soup to a clean pot. Ladle from the top layer only and leave at least an inch of soup above the burnt layer.
5. Stir the soup and taste. If the burnt taste is mild, you can cover up the taste in the following steps. However, if the soup is scorched and the burnt taste is extremely strong, it is better to throw out the soup and start again.
6. Dilute the soup with your original liquid base, such as chicken or beef broth, tomato sauce or water. This will help reduce the concentration of the .
7. Add peanut butter, curry powder, mustard powder, sugar, or apple cider vinegar to the soup to cover the burnt taste. Choose the additive that best complements the original soup recipe. Add small amounts, a teaspoon or less, at a time. Simmer and taste periodically.
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