- 1 1/2 tablespoons butter
- 2 tablespoons each, celery and onion, chopped
- 4 1/2 teaspoons flour
- dash salt
- 1/2 milk
- 2 tablespoons smooth peanut butter
- 1 cup soup stock, thawed
Melt butter in 1 quart saucepan; add celery and onion and saute 5 minutes. Blend in flour and salt. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Add peanut butter and stir until blended. Stir in stock. Heat to serving temperature. Do not boil.