Stroganoff Soup

• 10 oz. can condensed cream of mushroom soup
• 10 oz. can condensed beef noodle soup
• 1-1/4 cups water
• 1 cup cubed cooked beef
• 1/3 cup sour cream
• 1 tablespoon flour

In medium saucepan, combine all ingredients except sour cream and flour. Bring to a boil, stirring frequently.

In small bowl, place sour cream and flour and blend well. Then stir in a few tablespoons of the hot broth from the soup. Stir well with a wire whisk to blend. Reduce heat and stir sour cream mixture into soup.

Heat gently, stirring constantly, until thickened - do not boil. Serves 4