Friday, December 18, 2009

Recipe: Sausage-Sauerkrat Soup (Slow Cooker)

This soup has a sweet and sour flavour which comes from the saurkraut and vinegar. It's delicious and tastes even better reheated. I cooked this up in the slow cooker when my mother-in-law arrived for the holidays from Maryland.

From "Biggest Book of Slow Cooker Recipes Volune 2" page 194


Longtime old-country favorites - sausage, potatoes, and sauerkraut - are stars in this soup.

4 cups chicken broth

1 14- to 16-oz can sauerkraut, rinsed and drained

12 ounces cooked Polish sausage, chopped

1 10-3/4 oz can condensed cream of mushroom soup

8 oz fresh mushrooms, slices

2 medium carrots, chopped

2 medium stalks celery, chopped

1 medium potato, cut into small cubes

1 medium onion, chopped

2 tablespoon vinegar

2 teaspoons dried dill

1/2 teaspoon black pepper

2 slices bacon, crisp-cooked, drained, and crumbled (optional)

1. In a 4- to 5-quart slow cooker stir together broth, sauerkraut, Polish sausage, cream of mushroom soup, mushrooms, carrots, celery, potato, onion, vinegar, dill, and pepper.

2. Cover and cook on low-heat-setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. If necessary, skim off fat before serving. If desired, sprinkle individual servings with bacon.

Enjoy! Submitted to Finer Things Friday over at Amy's Finer Things.

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