Vinegary Soup

[callboy]

I put red wine vinegar in my onion soup instead of red wine. Is there any way to netralise the taste

[AlwaysConfused]

I'd try adding a little flour.

[AlwaysConfused]

on a quick google search, many people have recommended adding sugar.

[ummmm]

Sugar is usually the secret ingredient to correct mistakes.

I can't see it neutralising vinegar very well though.

[heathfield]

Vinegar and honey in the right proportions can taste very like wine.

[Connemmara]

throw it out???? and be careful next time.

[Clanad]

Hold it... Holdit! You've have the near perfect base for one of my favorite soups... Hot and Sour!

All you need to do is throw in about a cup (double handful) of plain diced tofu, a package of Chinese sesame noodles, 1 cup shitake mushrooms, some water chestnuts (sliced), some bamboo shoots, some diced green onions, 2 tablespoons Chinese Chili Oil, maybe 2 teaspoons of plain sugar, and two eggs gently beaten (whole eggs, please). We also mix about 3 tablespoons (envision a small palm full) of cornstarch in a cup of warm water to thicken, et voila... simmer for an hour or so.

For added texture and flavor add some cubed cooked pork or chicken... maybe a cup full.
Great for cold days.

If you hadn't already used the red wine vinegar, the recipe calls for a cup of that, although I'd just as soon use aplle cider vinegar. I'd also use more of the Chinese chili oil, but then I like spicy heat in this soup. Some folks also use maybe a half cup of soy sauce... but you can take it or leave it...

[callboy]

hard as I tried,with flour,sugar and various chinese and indian spices I declare connemmara the best answer and threw the lot out

[Connemmara]

thanks call LOL - manys a time I have had to throw soup out because of heat in the kitchen and it went off

Made some last week and made sure it was kept cold throughout until I got some frozen.