A wonderful old Southern favorite.

1/2 c. butter
1 c. thinly sliced celery
1 minced med. onion
2 tbsp. flour
2 qts. chicken broth
1 c. creamy peanut butter
Snipped parsley and chopped salted peanuts, for garnish

In 3 or 4 quart saucepan, cook onion and celery in melted butter until lightly browned. Stir in flour and blend well. Add chicken broth gradually and bring to a boil. Stir in peanut butter and simmer for 15 minutes. At serving time, reheat soup (if made earlier) over very low heat or in a double boiler. Serve garnished with parsley and chopped nuts. Cooking time is 25 minutes.

Makes 8 (1 1/4 cup) servings.