1/2 cup dried mushrooms (porcini preferred, but any dried mushroom will work)(optional)
2 lbs. sauerkraut; drained, rinsed and liquid squeezed out
about 8 cups water or vegetable broth
28-ounce can tomatoes, chopped
1 large carrot, sliced
1 medium onion, chopped
1 package CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend
1 can cream of mushroom soup (preferably low)
salt, pepper

If using dried mushrooms, reconstitute in 1 cup hot water for 30 minutes. Drain, reserving the mushroom soaking liquid. Coarsely chop mushrooms.
Combine all ingredients (except cream of mushroom soup) in a large pot, adding in the reserved mushroom soaking liquid. Hit with kitchen hammer or heavy item a muslin bag of CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend to crush whole spices. Tuck into mixture.
Bring to a boil. Reduce heat, cover, and simmer 2 to 3 hours.

Stir in the cream of mushroom soup, adjust salt and pepper.

Serve with boiled or fried potatoes on the side.

6 generous servings

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