Beef Noodle Soup
2 tablespoons CRISCO Oil
1/2 pound boneless beef sirloin steak, cut into thin strips
1/4 cup chopped green onion
1 tablespoon all-purpose flour
3 cans (10-1/2 ounces each) condensed chicken broth
3 cups water
2 cups cooked vermicelli or very fine egg noodles
Heat Crisco in 3-quart saucepan. Add beef. Cook over medium-high heat until beef is browned.
Add onion. Cook, stirring occasionally, about 2 minutes, or until onion is tender. Stir in flour.
Add chicken broth and water. Heat to boiling, stirring occassionally. Reduce heat to low. Simmer about 5 minutes. Stir in noodles. Simmer until soup is heated through.