Making Ribble Soup

My mother was always a wizard at making a hearty delicious meal out of what she could find in the fridge - even at the end of the month in the middle of the wilderness.  One of my all time favorite things she made is a simple hearty winter time soup that uses very few ingredients.

Basic Recipe:  A couple of peeled and diced potatoes (about 2 cups)
                       One onion - diced
                        A few Stalks of celery diced
                        1/4 cup butter
Melt the butter and saute the onion celery and potatoes until the onions are softened.  Add salt and pepper and a a cup of water and simmer while making the ribbles.

Ribbles:         1 1/2 cups of flour
                       1 teaspoon salt
                       2 eggs

Mix until the mixture is crumbly - leaving some chunks about 1/2" to an inch in size.

                      One cup milk - add to potatoes onions and celery and 
heat to boiling.

                      Pour the ribbles into the soup and stir to separate.  The larger chunks will be like homemade noodles and the balance of flour will thicken the soup.  Add milk until desired consistency, and salt and pepper to taste.  One time I added a pint of oysters and it made the best oyster stew I have ever tasted.  Sounds simple, but definitely a family favorite.