1 stick butter
1/4 lb. peanut butter
1 qt. chicken broth
2 tbsp. flour
1/4 tsp. chicken base, or 1 tsp. chicken bouillon crystals
Salt to taste
1/2 c. hot coffee cream

Melt the butter in a large pot; add peanut butter and stir 3 minutes. Add flour and stir until golden brown. Add chicken broth, and season with salt to taste. Add chicken base. Cook 25 minutes at a slow boiling point. Strain. Add hot coffee cream, stir and serve hot. Another method which makes soup not creamy smooth is to add 2 tablespoons each chopped onion and celery, and use peanut butter with peanut chunks in it. Do not strain. You can also sprinkle chopped peanuts on top when served. Makes 1 generous quart.