This Polish soup is based on potatoes, sauerkraut, smoked sausage, and vinegar. According to Gene, the rest of the ingredients come from what's on hand - 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (16 oz.) can sauerkraut, rinsed and drained 8 oz. fresh mushrooms, sliced 1 medium potato, cut into sm. cubes 2 medium carrots, chopped 1 medium onion, chopped 2 stalks celery, chopped 1/4 lb. smoked Polish sausage, cubed 1/2 c. chopped, cooked chicken 2 tbsp. vinegar 2 tsp. dried dill weed or caraway seeds 1/2 tsp. pepper 2 slices bacon, crisp cooked, drained, and crumbled (optional) 2 hard cooked eggs, chopped (optional)

I didn't put these in.

In a 3 1/2 to 4 quart electric slow crockery cooker, stir together all ingredients, except bacon and hard cooked eggs. Cover and cook on low heat setting for 10 to 12 hours or until vegetables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg. Makes 6 to 8 servings.

Nutrition information per serving: 346 calories, 18 g protein, 17 g carbohydrates, 23 g fat, 51 mg cholesterol, 1, 839 mg sodium, USRDA 136% vit. A, 20% vit. C, 28% thiamine, 23% riboflavin, 40% niacin, 16% iron, 25% phosphorus.

I like some small dumplings in this and use only 1/2 the broth to make it thicken, like a casserole. I have left the chicken out too. I didn't use a slow cooker either.