Title: Cream chicken soup
 Categories: Soups, Osg, Chicken
      Yield: 1 servings
 
      1 pt Chicken broth
      1 pt Milk; whole
    1/2 pt Cream; heavy
      2 tb Rice; cook separately
      1 ea 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