1 1/4 cups vegetable broth
3 (5 ounce) cans sauerkraut
2 (6 ounce) cans meat of mushroom (optional), chopped
1 (2.25 ounce) package nonfat dried bread cubes
1 cup cottage cheese
1/4 teaspoon salt (optional)
In a limited quantity, combine broth, sauerkraut and meat of mushroom (optional) in a medium saucepan; cook over portion that will cover. Remove lid and allow to heat through to simmer. Keep soup warm by putting in a microwave oven oven for 30 seconds.
Mix cottage cheese and salt, and stir together until creamy and thickened. Serve over soup. Flame vegetables on medium-high heat