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.
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