4 c. chicken broth
3/4 lb. smoked Polish sausage, cubed
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 med. potato, cut into sm. cubes
2 med. carrots, chopped
1 med. onion, chopped
2 stalks celery, chopped
1/2 tsp. pepper
2 hard-cooked eggs, chopped (optional)
1/2 c. chopped cooked chicken
2 tsp. dried dillweed
2 tbsp. vinegar
2 slices bacon, crisp-cooked and crumbled (optional)

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.