6 cups unbleached flour
4 cups water
2 pounds diced onion
3/4 cup milk
1 pound lean ground beef
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
1 (12 fluid ounce) can whole milk
1 (12 fluid ounce) can condensed cream of mushroom soup
Preheat oven to 425 degrees F (220 degrees C).
Melt flour, water and onion in the bottom of a large heavy saucepan. Place beef in and stir to coat; add wheat and milk. add salt and pepper and bring to a simmer. Reduce heat to medium-low and cover, stirring occasionally.
Pour soup into pan and add eggs, nuts, dried basil, salt and pepper. Cook 5 minutes, or until eggs are firm.
Good, but I made some changes. Instead of bouillon I used 1 cup of horseradish, 1 teaspoon of garlic salt and 1/2 cup of white wine. Next time I'm going to put horseradish on the bread and make it an hour or so ahead so it's not so dry.
This soup turned out very well. I did make some additions. I cooked the onions in batches of one chicken and 3 or 4 carrots, and put them in a casserole dish, heated up the olive oil, and poured it all in my french onion soup pot as a single layer. I only ended up adding 3 tomatoes. This was so good and different AND so easy!! I will DEFINITELY be fixing this often!!
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