4 cups chicken broth
1 lb. polish or smoked sausage, cut in pieces
1 can (14-16 oz) sauerkraut rinsed
1 1/2 cup diced potato
1 can cream of mushroom soup
2 cups sliced mushrooms
1 1/4 cup chopped onion
2 large carrots, sliced and diced
2 ribs celery, chopped
2 tbs white vinegar
2 tsp dill weed
1 tsp sugar
1/4 tsp pepper
Throw in crock pot and combine. Cook on low for 5-6 hours or until veggies are tender. (I used some dill pickle relish juice instead of dill weed, and forgot the sugar) Taken from Taste of Home soups and stews recipe magazine (special issue).
Karen Pogue
