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Peanut Butter Soup
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3 tbsp. butter
1/4 c. chopped celery
1/4 c. chopped onion
3 tbsp. flour
1/8 tsp. salt
1 c. milk
1/2 c. peanut butter
1 c. or 10 3/4 oz. can chicken broth
plus water to make 2 cups.
Melt butter in 2 quart saucepan. Add celery and onion. Saute 5 minutes. Blend in flour and salt. Cook until smooth, stirring constantly. Remove from heat. Gradually add milk, cook over medium heat, keep stirring until thickened. Boil and stir 1 minute. Add peanut butter, stir until blended, stir in broth, heat to serving temperature (do not boil). Yield 4 cups.
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