Cream of peanut soup #2

Yield: 8 Servings

Measure Ingredient
¼ cup Butter or margarine
1 cup Thinly sliced celery
1 medium Onion; chopped fine
2 tablespoons All-purpose flour
2 quarts Chicken stock or broth
1 cup Creamy peanut butter
1 cup Light cream

Melt butter or margarine in a large saucepan over low heat and add celery and onion. Cook until tender but not browned. Add flour and stir until mixture is smooth. Gradually add chicken broth and bring to a boil. Blend in peanut butter and simmer for about 15 minutes. Stir in cream just before serving. Yield: 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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