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.