Brown Rivel Soup

Brown Rivel Soup

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 large egg, beaten

Directions:
Milk or water (optional)
6 cups Basic Chicken Stock or low-sodium store-bought
Chopped fresh parsley
PLACE a heavy skillet over medium heat. Add the flour and stir until it is toasted to a
golden brown, about 10 minutes.
Transfer the browned flour to a medium bowl and stir in the salt and egg until a stiff
dough forms. Add 1 or 2 teaspoons of milk or water if necessary. Turn the dough out
onto a floured surface and divide into quarters. Roll each quarter into a long rope. Cut
into ½" pieces to make the rivels.
Pour the stock into a soup pot and bring to a simmer. Drop the rivels into the soup pot,
cover, and simmer until the rivels are cooked through, about 15 minutes. Ladle into
serving bowls and garnish with the parsley.
bread
EASY AMISH WHITE BREAD
TO MAKE THIS SIMPLE BREAD EVEN EASIER, YOU CAN USE A BREAD MACHINE FOR THE FIRST
RISE (SEE BOX). OF COURSE, IF YOU ARE AMISH, THE MACHINE METHOD IS NOT FOR YOU!
Makes one 9" × 5" loaf
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1¼ cups warm water (105° to 115°F)