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GRANNY'S POTATO SOUP | |
3 c. peeled, diced potato 2 stalks celery, diced 1 chopped onion 1/4 c. grated carrots Enough water to cover vegetables 1/8 tsp. paprika Salt & pepper to taste 1 tbsp. butter 2 c. milk Combine vegetables and water in a pan, cover, cook until tender. Remove from heat, mash vegetables slightly. Add paprika, salt and pepper. Gradually add milk and butter, cook on low heat while preparing Rivels. Do not boil! RIVELS: 1/2 c. flour 1 egg Place flour in bowl, cut in egg; mix until coarse crumbs are formed. Gradually drop into soup. Cook slowly for 15 minutes. Sprinkle with parsley and serve. |
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