Too much vege stock

[me]

i need some help please.

i was making a chicken and corn soup and made a pretty big mistake. i put in over 200g of vege stock, the recipe actually asked for 1000g chicken stock and being a dud cook i thought i could simply substitute it with vege stock but (luckily) only had just over 200g.

how can i un-ruin the meal? Besides the REALLY salty taste its not that bad a meal and theres plenty of it to go around.

Some help will be very much appreciated

[Cornish Cream]

You could make the recipe again and only use water for the stock and then mix the two soups together.
Or add uncooked pieces of potato to the soup simmer gently.The potato should absorb some of the salt.
Good luck.

[me]

You could make the recipe again and only use water for the stock and then mix the two soups together.
Or add uncooked pieces of potato to the soup simmer gently.The potato should absorb some of the salt.
Good luck.

Thanks for that, i'll do it now.

[cookie1]

Did it work?  I've heard about that but never had to do it thank goodness

[troupie]

Hope it works; I nearly ruined my Chicken and brown rice soup a few weeks ago and I only put in two TB spoons and it was too salty. I googled and besides the potato idea another on e said to place a thick piece of bread on top and it absorbs the salt. I did this about 3 times and it did make a difference.

[achookwoman]

Good suggestions.
When I make the stock concentrate I add very little salt. I keep the concentrate in the freezer.

[cookie1]

I only add 1 heaped teaspoon to each 250ml liquid, otherwise it is too salty. Occasionally if it is a vegie soup I need to add more.