Recipe - Hearty Sausage-Sauerkraut Soup

4 cup Chicken stock, defatted
10 ounce Cream of mushroom soup
14 ounce Sauerkraut
1 lg Potato, cubed
1 md Onion, chopped
2 Stalks celery, chopped
1 pound Reduced fat Polish Kielbasa,
cut or sliced up 1/2" thick
2 tablespoon Apple cider vinegar
2 teaspoon Dill weed
One half teaspoon Pepper

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
lowheat setting for 8 to 10 hours or until the raw vegetables are tender.
Calories 184.1 per serving with 11.2 grams of fat.
Recipe by: Ozett

Posted to TNT Prodigy's Recipe Exchange Newsletter, by ozett@juno.com
(Krista A Schmidt) on Wed, 15 Jan 1997.