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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