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1 medium onion, chopped
2 ribs of celery, chopped
1/4 c. butter
3 Tbsp. all-purpose flour
3 qt. chicken broth
2 c. smooth peanut butter
1 3/4 c. light cream
peanuts, chopped

Saute onion and celery in butter until soft, but not
brown. Stir in flour until blended. Add chicken broth,
stirring constantly and bring to a boil. Remove from heat and
rub through a sieve. Add peanut butter and cream, stirring to
blend. Return to low heat, but do not boil. Serve with a
garnish of peanuts. Serves 10 to 12.

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