Rivel Cream Soup

For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version.

1 cup all-purpose flour, unbleached
½ tsp. sea salt
1 large egg
4 cups 2% milk
fresh parsley, minced
black pepper, coarsely ground

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 until rivels are cooked through, 1-2 minutes. Sprinkle servings with parsley and pepper.

Nutritional Information:
Per ¾ cup servings: 169 calories, 4g fat (2g saturated fat), 47mg cholesterol, 290mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 9g protein