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2 Tbsp. butter 1/4 onion, diced 1 stalk celery, sliced thin 2 Tbsp. flour 2 c. hot chicken broth 1/2 c. peanut butter 1/4 tsp. salt dash celery salt 1 tsp. lemon juice 2 Tbsp. chopped peanuts Melt butter in saucepan; add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix until flour is well-blended with butter. Add hot chicken broth and cook for 30 minutes. Remove from heat and strain broth. Stir the peanut butter, salts, and lemon juice into strained broth. Sprinkle chopped peanuts on soup just before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |