3 Simple Truths I Learned From Eating Amish Rivel Soup
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Growing up in a Mennonite household meant that I got to eat some very good food. Because Mennonites are so closely related to the Amish that means the two cookbooks often collide. Amish rivel soup was and still is a staple food in my mother’s kitchen. The recipe is quite simple to follow and only requires a handful of ingredients.
Anyone can make Amish rivel soup no matter your skill level as a cook. In just 5 ingredients you’ll get to taste the Amish countryside!
I like to serve this soup with crackers, biscuits, or freshly baked bread.
Ingredients
1 cup Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1 large egg
4 cups 2% milk
Minced fresh parsley and coarsely ground pepper
Instructions
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.
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Quick Tip: Serve Amish rivel soup with freshly baked bread, biscuits, or dinner rolls.