Slow-Cooked Sauerkraut Soup
Country Extra
We live in Lancaster County, Pennsylvania, which has a rich heritage of German culture. Dishes that include sauerkraut, potatoes and sausage around here. We enjoy this recipe on cold winter evenings, along with muffins and fruit. The "mmm's" start with the first whiff as the door opens after school or work.
SERVINGS: 10-12
CATEGORY: Soup
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 5 hours
Ingredients:
1 medium potato, cut into 1/4-inch cubes
1 pounds smoked kielbasa, cut into 1/2-inch cubes
1 can (32 ounces) sauerkraut, rinsed and drained
4 cups chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 pound fresh mushrooms, sliced
1 cup cubed cooked chicken
2 medium carrots, cut into 1/4-inch slices
2 celery ribs, sliced
2 tablespoons vinegar
2 teaspoons dill weed
1/2 teaspoon pepper
3 to 4 bacon strips, cooked and crumbled
Directions:
In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish individual servings with bacon. Yield: 10-12 servings (about 3 quarts).
Nutrition Facts
One serving:(1 cup)
Calories: 213 Fat:14 g Saturated Fat:5 g Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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