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.