| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1 | c | Thinly sliced celery |
| 1 | Onion, chopped fine | |
| 2 | T | All-purpose flour |
| 2 | qt | Chicken stock or broth |
| 1 | c | Creamy peanut butter |
| 1 | c | Light cream |
INSTRUCTIONS
Melt butter or margarine in a large saucepan over low heat and add celery and onion. Cook until tender but not browned. Add flour and stir until mixture is smooth. Gradually add chicken broth and bring to a boil. Blend in peanut butter and simmer for about 15 minutes. Stir in cream just before serving. Yield: 8 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 247
Total Fat: 28.9g
Cholesterol: 20.7mg
Sodium: 183.4mg
Potassium: 349mg
Carbohydrates: 9.8g
Fiber: 2.5g
Sugar: 1.9g
Protein: 9.1g