2 cups chicken broth
1 large yellow onion, coarsely chopped
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. brown sugar
ground cayenne pepper, to taste
1/2 cup peanut butter
1/2 cup sour cream
2 cups whole milk
Peanuts and parsley sprig (to garnish)

Chop onion, cook in chicken broth and butter on medium high heat until tender. Add garlic powder, salt, cayenne, brown sugar. Stir in peanut butter; continue to stir until smooth. Reduce heat to medium and stir in sour cream; stir until smooth. Stir in milk. Heat until hot but not boiling. Serve in a big shallow bowl; garnish with peanuts and parsley.

I use one or two shakes of cayenne; use more if you like it hot or omit if you prefer no heat.

Submitted by: Cora Rutherford