This soup has a sweet and sour flavour which comes from the saurkraut and vinegar. It's delicious and tastes even better reheated. 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 ( I omit this)
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.
