- 1/4 cup margarine
- 1 cup chopped celery
- 1/3 cup chopped onion
- 3 (14.5 ounce) cans chicken broth
- 1 tablespoon all-purpose flour
- 1 cup crunchy peanut butter
- 2 cups heavy whipping cream
In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
Stir in heavy cream and heat through.