- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 Eggland's Best Egg
- 4 cups 2% milk
- Minced fresh parsley and coarsely ground pepper
- In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly.
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper. Yield: 6 servings.
Reviews for Rivel Soup(2)
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My mother-in-law made this in the i930's. She called it Milk Soup and we ate it with sugar or sugar and cinnamon sprinkled on top. Reminds a lot of hot cream of wheat. I used a fork to mix flour,salt and egg. Dump flour mixture in a little at a time. Stir using a wisk and keep stirring until mixture thickens.
Do you dump the entire flour mixture in at once and it separates into tiny dumplings? There were no instructions to shaping the rivels. Should you push the dough through a colander or sieve? More instructions are needed.