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POTATO SOUP WITH RIVALS 
1 qt. chicken stock
4 potatoes, diced
1/2 onion, diced or onion

RIVALS (TINY DUMPLINGS)
1 egg
1 c. flour

RIVALS: Stir with a fork until a grainy mixture.

Simmer potatoes in broth until done. Add 1 quart milk, 2 tablespoons butter, 1/4 teaspoon salt and pepper, 1/2 cup fresh cut-up celery leaves. Stir and shake rivals into soup. Cook for 20 minutes with lid off. Simmer, stir frequently. (Must use Rivals as this thickens the soup.)

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