2 cups water 1 can (10-3/4 oz.) condensed golden mushroom soup I can (10-3/4 oz.) condensed tomato soup 1/2 cup dry red wine or beef broth 2 cups chopped cooked roast beef 1 pkg. (16 oz.) frozen Stir-fry vegetables or frozen cut broccoli 1/2 tsp. dried thyme, crushed 1. In 4-quart Dutch oven, combine the water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme. 2. Cook over medium heat until bubbly, stirring often. Cook for 4 to 5 minutes more or until vegetables are crisp-tender, stirring occasionally. Makes 5 servings.
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