What do I do if I've put too much ginger in a soup?

Yeesh...if it's really thick, just add more water. If it's thin, you may need both more water and squash puree. If you want to cheat, use some unsweetened pumpkin puree from a can, add it in, water the seasoning down, and re-puree. Freeze the leftovers.

...make another batch of soup (without ginger) and mix them together!

kill yourself...this is unforgiveable....

It certainly is.

Oh, and try putting in a extra dollop of MaryAnn to balance things out.

put in 1 cup of sugar and say its dessert. Little wup cream on top nobodyll know, even if there be clams in it.

PS, There be no clams in it?

Yikes!

A bit of coconut milk would have helped, but I'm afraid
it's too late now, right?

add cabbage, sausage, bacon, sugar, tomatoes, and make it a hit of a party. everybody can point their fingers and laugh at the thing!

and a little Kraft Miracle Whip congealed topping, stuff.
MMMMMM-MM

You're making an a2k pottluck out of this one

I was going to suggest cream, but I think cocnut milk is prolly an excellent option.

Ok, you are all hysterical, but I solved the problem by adding some chicken stock (even though the recommendation was water) and it's very tasty and presentable...Thanks to Cavfancier!!! You're suggestion worked beautifully and saved my soup...Thank you, Thank you!

Chop in an eating apple. And if your mouth is still stinging after the meal eat an apple.

add a blonde to bland it out a bit

I think this is the best solution, never mind the blonde.

I hate those slices of pickled ginger they give you when you buy sushi.

Does anyone really eat that?

Absolutely!

I guess I'm not a big fan of ginger then.

I'm glad they separate those pickled slices with those litte plastic palm fronds. I try to flip the slices off without touching them. Even the juice on my fingers is yucky to me.

Me.

On the other hand, I was just talking with Diane today about ginger - we went to a mutual first for either of us, a vietnamese fast food shop. Mediocre would be the best I could grasp at, saying it to be nice. Vietnamese food by a cook we (ex and I) got to know as a friend has never been surpassed anywhere else I've been, but that gave me a standard to go by. (Haven't been to that famous place in San Francisco, Slanted Door. I figure they know what they are doing.) Anyway, Dys and Diane and I went to a few vietnamese restaurants here, and while I generally liked them as places, everything I ever ordered in any of them besides the coffee seemed to not only have ginger in it, but too much ginger. So I can get ginger repulsion. I try not to think about it.

I still put ginger in some of my molasses cookies, but not at all often.
I still like my ex's concoction of lox and basil and ginger and lime (in butter) on farfalle.

I did the same to my homemade turkey soup. I first added about 1/8 a cup to a small amount of the soup taken out of the pot and put in a bowl, tasted and OMG it worked. I then just poured about cups in the pot and viola no ginger.