Title: Cream Chicken Soup
Categories: Soups/stews, Poultry
Yield: 1 Servings

1 pt Chicken broth
1 pt Milk; whole
1/2 pt Cream; heavy
2 tb Rice; cook separately
1 Egg yolk; beaten lightly
Flour; add to make rivels

When about ready to serve, heat milk, broth and cream to boiling point,
then add rivels. Cook a few minutes, add rice and small piece of butter.
Season to taste.

Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini