In the March 4th newsletter, JL in South
Jersey was looking for a Polish Cabbage
Soup recipe. I don't have one of those,
but this one is close - sauerkraut
instead of fresh cabbage. I've been
making it for years. Tasty and easy.
Julia in PA (where it's finally starting
to thaw out)
Polish Sausage Soup
3-1/2 cups chicken broth
1 can cream of mushroom soup
16 oz. refrigerated sauerkraut, drained
8 oz. sliced fresh mushrooms
1 medium potato, peeled and cubed
2 medium carrots, peeled and sliced
2 stalks celery, chopped
1 pound Polish sausage, sliced
2 Tblsp. cider vinegar
1 to 2 tsp. dill weed, adjust to your
taste
1/2 tsp. black pepper
Combine all ingredients in a crockpot.
Cover and cook on low for 10 to 12 hour
http://www.nancyskitchen
