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Old 01-15-2007, 11:02 AM   #1
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Grandma McQuown's Potato Soup

4-5 medium white potatoes
1 finely chopped onion
1/2 tsp. black pepper
salt as needed (to taste)
4 c. chicken stock or broth
water to cover
2-3 slices bacon, fried (not too crisp)

Bring stock and water to a boil and add onion, potatoes and other seasonings. Boil about 20 minutes then stir in cooked crumbled bacon. Stir in rivlets and cook about 10 minutes.

Rivlets:

3/4 c. all purpose flour
1/2 tsp. salt
1 large egg

Blend ingredients together until mixture is moist but crumbly. Drop into bubbling hot soup. Cook about 10 minutes.

The soup is credited to Lena Ruffner McQuown, who was born in Germany around 1910 but raised in Pennysylvania Dutch country in the U.S. I finally managed to re-create this soup that my father remembers so fondly from his childhood.

Fraidy

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Old 01-15-2007, 11:11 AM   #2
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Water to cover what?
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Old 01-15-2007, 11:16 AM   #3
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Quote:
Originally Posted by CharlieD
Water to cover what?

The potatoes and onions in the pot with the broth.
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Old 01-15-2007, 11:18 AM   #4
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Quote:
Originally Posted by Andy M.
The potatoes and onions in the pot with the broth.
Exactly. You want enough water and broth to cover the potatoes. Turns out to be about 8 cups of liquid all together.

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Old 01-15-2007, 11:50 AM   #5
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The soup sounds wonderful, Fraidy. I love old family recipes.

I've seen rivlets mentioned in my Grandma White's old Amish cookbook. Do they kind of dissolve in the soup, or are they like tiny dumplings?
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Old 01-15-2007, 12:10 PM   #6
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I see, thank you. My wife have been asking me to make potato soup for a while now. I should .

Let me asl you about the "Rivlets" though. Can you eleborate a bit, maybe more detailed description of how you make them, please.
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Old 01-15-2007, 04:28 PM   #7
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Quote:
Originally Posted by Constance
The soup sounds wonderful, Fraidy. I love old family recipes.

I've seen rivlets mentioned in my Grandma White's old Amish cookbook. Do they kind of dissolve in the soup, or are they like tiny dumplings?
They are grainy dumplings. They don't dissolve but they help to thicken and add body to the soup. Keep in mind Grandma Mac was making this during the Depression in the 1930s to feed 3 boys and a girl so stretching the soup was everything. She rarely had chicken broth or stock to add to the soup. That's my addition.

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Old 01-15-2007, 04:30 PM   #8
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Quote:
Originally Posted by CharlieD
I see, thank you. My wife have been asking me to make potato soup for a while now. I should .

Let me asl you about the "Rivlets" though. Can you eleborate a bit, maybe more detailed description of how you make them, please.
Well, it's pretty simple. You just mix together the salt, flour and egg until you have fine crumbs and drop them into bubbly hot soup. Not sure how to get more descriptive than that!

Fraidy
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Old 01-15-2007, 06:36 PM   #9
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Fraidy, What a wonderful addition to my Recipe Files. These "types" that have been in families are treasures. Thank you. Will be making this Soup very soon.
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Old 01-18-2007, 10:03 AM   #10
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I come from a house where my mother cooked every day to dinner soups. My favorite was chicken soup with dumplings. Now that I'm 35 and cook a lot of complicated dishes but I still like a good old fashioned soup with dumplings. Thank you for grate recipe.
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