3 tbsp. butter
2 tbsp. chopped onion
4 tbsp. peanut butter
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (12 1/2 oz.) can chicken broth
1 cup water
1 tbsp. chili sauce
chopped parsley, for garnish

Melt butter in saucepan, add onion and cook until lightly browned. Add peanut butter. Stir. Pour in mushroom soup and slowly add the chicken broth, water and chili sauce, stirring constantly until blended and thoroughly hot but not boiling. Serve garnished with chopped parsley.

Makes 5 cups.

Submitted by: Lisa Massey