POTATO SOUP WITH DRY RIVELS
Instructions:
- 4 med. sized potatoes
- 1 1/2 qts. water
- 2 tbsp. butter or margarine
- Salt
- 1/2 c. flour
- 1 egg
- 1/4 c. milk
- 1/2 c. cream
- Cook diced potatoes in salt water until soft. Add margarine.
- To make rivels, rub egg and flour together, then add milk.
- These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together.
- Cook 5 minutes with kettle covered.
- Add 1/2 cup cream. Garnish with pieces of crisp bacon.
- Makes about 4 servings.