There are several ways to make a soup or other liquid-based food items taste lest salty, such as adding starchy food, adding additional liquid and adding competing flavors such as sweet or savory. It is best to add any seasoning, including salt, in moderation, making sure to taste the dish often when adding seasonings.
Starch like a potato, rice or pasta in a soup can absorb the salt form the liquid and, in the case of the potato, the salt can be removed completely. Adding additional liquid, such as dividing the soup into two containers, will help dilute the saltiness. Liquid-based soups can be cooked for a long time, allowing some of the excess liquid to evaporate. Sugar or honey for sweetness, or vinegar or lemon juice for acidity can also make soup taste less salty.Learn More
Canned soup rarely carries a "use by" label or expiration date. Instead, many canned soups contain a "best by" label. This is an indication of quality rather than safety, as most canned goods can last several years beyond this time frame with no safety concerns.Full Answer >
A clear soup is any soup made without thickeners or dairy products, according to About.com. Unlike a thick soup, clear soup is typically fairly transparent.Full Answer >
Italian wedding soup is made with orzo, a type of pasta that is in the shape of a large grain of rice. The word "orzo" is Italian for barley. This pasta is also sometimes called risoni, which in Italian means big rice.Full Answer >
A soup that has been overseasoned, as occurs when one puts too much thyme in it, can be remedied by diluting the soup or by adding more bulk to it. When overseasoning involves strong or hot spices, the flavors can also be balanced by adding complementary or balancing flavors.Full Answer >