| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Soup | 4 | Servings |
INGREDIENTS
| 3 | c | Chicken soup stock (see recipe) or canned chicken broth |
| 1 | Yellow onion; peeled, chopped | |
| 2 | Carrots; unpeeled, sliced | |
| 1/4 | c | Uncooked rice |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper or more; to taste |
| 1/2 | c | Peanut butter |
INSTRUCTIONS
This recipe is to be found in cookbooks from all over the country . . . and since about 1850. When you tell your kids that you are making peanut-butter soup, get ready for some wisecracks . . . and make plenty since they will love it. In a 2-quart covered saucepan simmer the chicken stock, onion, and carrots, covered, for 30 minutes. Pur.e all in a food blender or food processor and return to the pan. Add the rice, salt, and cayenne pepper; cover and simmer for an additional 20 minutes, or until the rice is tender. Stir in the peanut butter and serve. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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