Peanut Soup


casserole

4 T. Butter
½ Cup diced Celery
1 small minced Onion
1 ½ T. Flour
2 cans (13 ¾ oz) Chicken Broth
½ Cup Creamy Peanut Butter
½ Cup Light Cream
dash Curry (optional)
Minced fresh Parsley
Roasted Peanuts

Saute celery and onion in butter. Add flour.
Gradually add chicken broth. Bring to boil,
stirring often. Add peanut butter. Simmer 20
minutes. Just before serving, mix thoroughly,
stir in cream and heat through. Add curry, if
desired.

Place in bowls. Add a sprinkling of peanuts and
garnish with parsley

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