Sauerkraut Sausage Soup

4 cups chicken broth
1 pound smoked Polish sausage, cut into 1/2-inch slices
1 can (16 ounces) sauerkraut, rinsed and well drained
2 cups sliced fresh mushrooms
1-1/2 cups cubed peeled potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups chopped onions
2 large carrots, sliced
2 celery ribs, chopped
2 tablespoons white vinegar
2 teaspoons dill weed
1 teaspoon sugar
1/4 teaspoon pepper

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Makes 10 servings.