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Potato Sauerkraut Soup

4 cups chicken broth
1 can condensed cream of mushroom soup -- (10 3/4 oz)
1 can sauerkraut - (16 oz) -- rinsed, drained
8 ounces fresh mushrooms -- sliced
2 medium potatoes - (to 3) -- cubed
2 medium carrots -- chopped
1 medium onion -- chopped
2 celery stalks -- chopped
3/4 pound smoked sausage (Polish, smoked, or turkey, etc. )
1/2 cup chopped chicken
2 tablespoon vinegar
2 teaspoon dried dill weed
1/2 teaspoon freshly-ground black pepper
2 slices bacon -- fried crisp, drained, and crumbled


In a 3 1/2- to 5-quart slow cooker, stir together all ingredients except bacon. Cover and cook on LOW for 10 to 12 hours or until vegetables are tender.

If necessary, skim off fat before serving. Sprinkle each serving with bacon, if desired.

This recipe yields 6 servings.

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