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- 1 small onion, chopped
- 1/2 celery, chopped
- 1/4 butter or margarine
- 2 tablespoons all-purpose flour
- 2 cups canned chicken broth, diluted
- 1 cup milk
- 1 cup half-and-half
- 1 cup creamy peanut butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
saute onion and celery in butter in Dutch oven until tender; add flour, stirring until smooth. Gradually add chicken broth; bring mixture to boil. Add milk and half-and-half.
Remove from heat; strain soup and discard vegetables. Add peanut butter; stir well. Simmer 5 minutes. Stir in salt, pepper and paprika.