Sprinkle each bowl of soup with crumbled crisp-cooked bacon and chopped hard-cooked egg.

1 1/2 c. chopped cooked chicken
8 oz. smoked Polish sausage links, chopped
1 sm. potato, cut in 1/2" pieces (3/4 c.)
1 med. carrot, cut into 1/2" pieces (1/2 c.)
1/2 c. chopped onion
1/2 c. sliced celery
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) can sauerkraut, rinsed & drained
1 (4 oz.) can mushroom stems & pieces
1 tbsp. vinegar
1 tsp. dried dillweed
1/4 tsp. pepper
2 1/2 c. chicken broth

In a 3 1/2, 4, 5 or 6 quart crockery cooker combine chicken, Polish sausage, potato, carrot, onion and celery. Add mushroom soup, sauerkraut, undrained mushrooms, vinegar, dillweed and pepper. Stir in chicken broth.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Makes 4 servings.

For 1 quart crockery cooker: Use 1/2 cup chopped cooked chicken; 3 ounces smoked Polish sausage links, chopped; 1/3 cup chopped potato; 1/4 cup chopped carrot; 1/4 cup chopped onion; 1/4 cup sliced celery; 1/2 cup condensed cream of mushroom soup; 1/4 cup sauerkraut, rinsed and drained; 1 (2 ounce) can mushroom stems and pieces (undrained); 1 teaspoon vinegar; 1/2 teaspoon dried dillweed; dash pepper and 1 1/4 cups chicken broth. Prepare as above. Cook for 10-12 hours. Makes 2 servings.