A creamy broth soup of sliced smoked Polish sausage slow cooked with sauerkraut, mushrooms, potatoes, onions, carrots, celery, and dill.
-By Carrie (Strommen) Lennie
4 cups chicken broth
1 lb smoked polish sausage, cut into ½-inch slices
1 16-oz can sauerkraut, rinsed and well drained
2 cups sliced fresh mushrooms
1 ½ cups cubed peeled potatoes
1 10.75-oz can condensed cream of mushroom soup
1 ¼ cups chopped onions
2 large carrots, chopped
2 celery ribs, chopped
2 Tbsp white vinegar
2 tsp dill weed
1 tsp sugar
¼ tsp pepper
- In a 5-quart slow cooker, combine all ingredients.
- Cover and cook on low for 5-6 hours or until vegetables are tender.