MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. —Louella Kightlinger Erie, Pennsylvania
- 1 egg white, lightly beaten
- Pinch salt
- 6 tablespoons all-purpose flour
- 1-1/2 cups cubed peeled potatoes , cut into 3/4-inch pieces
- 1 large carrot, sliced
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups water
- 1 egg yolk
- 1/2 cup 2% milk
- Minced fresh parsley
- In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes.
- With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately. Yield: 2 servings.
Originally published as Mother's Potato Soup in Reminisce Extra August 1995, p47
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