Heat to a slow boil, then simmer one hour or longer. Don't let mixture get
too thick. Blend 2 T melted butter with flour to make a roux. Stir into
soup. If soup gets too thick, add more water. Garnish with additional
chopped dry roasted unsalted peanuts. (Number of servings unknown until
recipe is tried. From Colophon Cafe).
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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