1/4 cup butter or oleo
1 cup thinly sliced celery
1/2 cup finely chopped onion

2 tablespoons flour
4 cans – 14-ounces chicken broth
1 1/3 cup Creamy Peanut Butter

1 cup light cream
1/2 teaspoon salt
1/8 teaspoon white pepper


Melt butter over low heat, add celery and onions, and stir for ten minutes over low heat; add two tablespoons flour and stir with a whisk, add 4 cans – 14 ounces each – of chicken broth, gradually add 1 1/3 cups Creamy Peanut Butter, and continue to stir, cover and simmer for fifteen minutes.  Add one cup light cream, 1/2 teaspoon salt, 1/8 teaspoon white pepper. Optional – top with chopped peanuts. 

Mrs. Weinault or Jim Loyds
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