Hearty sausage-sauerkraut soup

8 Servings

Ingredients

Quantity Ingredient
4 cups Chicken stock, defatted
10 ounces Cream of mushroom soup
14 ounces Sauerkraut
1 large Potato, cubed
1 medium Onion, chopped
2 Stalks celery, chopped
1 pounds Reduced fat Polish Kielbasa, sliced 1/2\" thick
2 tablespoons Apple cider vinegar
2 teaspoons Dill weed
½ teaspoon Pepper

Directions

In a crock pot or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or until the raw vegetables are tender.

Calories 184⅒ per serving with 11⅕ grams of fat.

Recipe by: Ozett

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by ozett@...

(Krista A Schmidt) on Wed, 15 Jan 1997.

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