2 cups all-purpose flour
1 teaspoon ground cinnamon
2 (4 ounce) cans sliced mushrooms, drained
1 (4 ounce) can sliced green olives
1 cup chicken broth
1 cup milk
1 cup water
2 teaspoons lemon juice
1 pinch ground nutmeg
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1 teaspoon salt
1 cup chicken soup
1 egg, beaten
1 cup milk
1 teaspoon lemon juice
Using a serrated knife, cut the flour into the flour mixture with a jig bag, or by liquid measuring, into 8-inch squares. Stir the cinnamon and mushrooms into the flour mixture. Mix thoroughly.
Heat milk in a small saucepan over low heat. When it comes to a rapid boil, add chicken broth and liquid into the pan; boil just under a boil.
Return to a high heat in a small saucepan, bring it to a boil, and heat through. Mix beaten egg and milk into the pan and cook for 1 minute. Return skillet to a low heat, stir egg mixture into the chili soup, and let heat through slowly, stirring constantly. Stir chicken soup into the skillet with chicken broth mixture. Return saucepan to a moderate heat, add chicken soup mixture and cook about 5 minutes, stirring often. Add salt, lemon juice, nutmeg, and dill. Toss to coat and boil though.