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
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.
You'll also love
-
Outback Steakhouse Queensland... 4.5/5 (2 Votes) -
Beef - Potato - Green Bean... 4.5/5 (2 Votes)
You'll also love
-
Pressure Cooker Beef Brisket Roast 4.3/5 (11 Votes) -
SPINACH, SAUSAGE & FETA QUICHE 4.3/5 (4 Votes)