The vinegar is very strong. I didn't add the cream stated in the recipe and maybe that would have helped to absorb some of it. I directly substituted the vinegar for wine but should have started small and gradually added more until it was to my taste. Or even tasted it before adding any at all. Hindsight is 20/20, right? I've been trying to hide it with veg and chicken stocks as well as sugar. Anyone know any other ways to try to counteract over vinegar-ing something? I'm letting it rest overnight and I'll tackle it again tomorrow. There is a lot of soup there and so many good veggies in it, so I really want to sort it out. I don't have to waste any of it.
Hope you have a fantastic day!