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)|
1. 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.
2. Add milk and broth gradually, stirring constantly. Bring rapidly to boiling, stirring constantly. Cook 1 to 2 minutes to make white sauce.
3. Gradually stir white sauce into peanut butter until mixture is smooth. Return to saucepan. Stir in the salt and heat thoroughly.