Sauerkraut and Sausage Soup
By á-27866
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 4 cups chicken broth
- 1 pound smoked Polish sausage, cut into 1/2-inch slices
- 1 can (16 oz) sauerkraut, rinsed and well drained
- 2 cups sliced fresh mushrooms
- 1-1/2 cups cubed peeled potatoes
- 1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
- 1-1/4 cups chopped onions
- 2 large carrots, sliced
- 2 celery ribs, chopped
- 2 tablespoons white vinegar
- 2 teaspoons dill weed
- 1 teaspoon sugar
- 1/4 teaspoon pepper
Details
Preparation
Step 1
In a 5-quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
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