Peanut Butter Soup
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs) (Dissolve 1 Chicken Bouillon Cube In 3/4 Cup Boiling Water)|
|Smooth peanut butter||1⁄2 Cup (8 tbs)|
Cook the onion and celery in hot butter in a saucepan about 5 minutes, stirring occasionally.
Blend in the flour and heat until mixture bubbles, stirring constantly.
Add milk and broth gradually, stirring constantly.
Bring rapidly to boiling, stirring constantly.
Cook 1 to 2 minutes.
Gradually stir white sauce into peanut butter until mixture is smooth.
Return to saucepan.
Stir in the salt and heat thoroughly.