| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Polish |
Crockpot, Soups |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock, defatted |
| 10 |
oz |
Cream of mushroom soup |
| 14 |
oz |
Sauerkraut |
| 1 |
lg |
Potato, cubed |
| 1 |
md |
Onion, chopped |
| 2 |
|
Stalks celery, chopped |
| 1 |
lb |
Reduced fat Polish Kielbasa, sliced 1/2" thick |
| 2 |
tb |
Apple cider vinegar |
| 2 |
ts |
Dill weed |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
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 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.
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