I searched and found this~
How do you remove the scorched taste from soup?
In: Cooking Tips and Tricks [Recategorize] [Edit]
"You can try and mask the taste with spices or other flavors but then you would not be having the soup thatyou wanted. My suggestion is to start over again, cook slower and stir more often."
Yes you are of course correct... however if the soup has "only just caught" and you are throwing a dinner party or cannot prepare another then try adding a slug of white or red wine (dependant on whether you are preparing a dark or light coloured soup) .... some parsley and chives and blitz in a blender or robo-coupe . If you cant rectify the taste then throw it away - best to not serve than to look a fool !!
Biggest tip --> if it's catching on the bottom of the pan and you can notice by stirring..... STOP STIRRING AND LADLE THE SOUP FROM THE TOP THIRD OF THE PAN INTO ANOTHER... all may not be lost .
Hope this helps.