Recipe: Sausage Sauerkraut Soup

The winner-- so far-- in the Fall/Winter Soup Contest. Photos and description at the link below.

Oh my gosh! It says, "stirring to mix well." Don't do that!

SAUSAGE SAUERKRAUT SOUP

Serves 4

1 ½ C cooked chicken, chopped

8 oz smoked Polish sausage link, chopped (preferably homemade—see recipes in Meats section)

1 small potato, pared and cut into ½ inch cubes (about ¾ C)

1 medium carrot, peeled and cut into ½ inch cubes (about ½ C)

½ C onion, chopped

½ C celery, sliced

10 ¾ oz can condensed cream of mushroom soup

8 oz can sauerkraut, rinsed and drained

4 oz mushrooms, sliced

1 Tbsp vinegar

1 tsp dried dillweed, crumbled

¼ tsp freshly ground black pepper

2 ½ C chicken stock (preferably homemade—see recipes in Basics section)

In (at least a 3 ½ quart) slow cooker, combine all ingredients in order listed, stirring to mix well. Cover and cook on low heat setting for 10-12 hours, or on high heat setting for 4 ½ -5 ½ hours.