2 c. chicken broth
2 tbsp. butter or no cholesterol butter
2 tbsp. flour
2 tbsp. peanuts, chopped
1/4 tsp. salt
1/4 onion, diced
1 stalk celery, sliced
1/2 c. peanut butter
1 tsp. lemon juice
Dash celery salt

Peanuts are not really nuts - they belong to pea-bean family and are legumes.

Melt butter in saucepan; add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix until flour is well blended with butter. Add hot chicken broth and cook 30 minutes. Remove from heat; strain broth. Stir in peanut butter, celery salt and lemon juice into the strained broth.

Sprinkle chopped peanuts on soup just before serving, if desired. Serve hot.

My grandchildren enjoy this when sick with a cold or flu.