Peanut Butter Soup

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  • 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.

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