Potato Rivel Soup - correction

[Guest guest]

I made an error in this recipe I submitted. It is 1/2 cup of butter, not 1/4.

It's not a recipe I have written down and I know I use a stick of butter, but

when I converted that to cups, I did it wrong. The butter is very essential to

making this a good soup. Some day when I become vegan, I'll use Earth Balance

and egg substitute, but I'm not there yet.

 

Karen

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Potato Rivel Soup

 

3 medium potatoes

1 onion

1/2 cup butter

6 cups water

salt and pepper to taste

 

Rivels:

2 eggs

1 - 1 1/2 cups flour

1/2 tsp baking powder

1/2 tsp salt

 

Peel and dice potatoes and chop onion. Boil potatoes, onion, butter, salt and

pepper for 15 minutes. In the meantime, beat eggs. Add flour, salt and baking

powder and form small clumps. They should vary in size and be loosely mixed.

When soup has cooked for 15 minutes, add rivels and cook for 10-15 more minutes,

stirring occasionally.