4 tbsp. butter
2 med. onions, chopped
6 stalks celery, chopped
2/3 c. flour
2 c. peanut butter
6 c. chicken broth
4 c. milk
Sour cream
Crumbled peanuts

Melt butter in Dutch oven over low heat. Saute onions and celery until tender. Add flour and preheat butter and stir until smooth. Add chicken broth, simmer 10 minutes and stir in milk. Serve hot with dollop of sour cream and crumbled peanuts on top. Serves 12.