At this moment I’m eating one of my last frozen quarts of last year’s soup. I’ll make this year’s in the next week or two.
As crossover with the salt thread, For me, getting the salt right is one of the key parts of the soup. It always takes much more than I expect.
I’m starting with a brined turkey, so I don’t add any salt until near the end. After I’ve added the last ingredient (noodles or something), I’ll start adding salt at about a tablespoon at a time (to several gallons), and then tasting. Eventually it will taste right. That is where I stop.
I have no idea how much that ends up being per serving. That’s the amlodipine’s job to worry about.