3 tbsp. butter
1/4 c. chopped celery
1/4 c. chopped onion
3 tbsp. flour
1/8 tsp. salt
1 c. milk
1/2 c. peanut butter
1 c. or 10 3/4 oz. can chicken broth plus water to make 2 cups.

Melt butter in 2 quart saucepan. Add celery and onion. Saute 5 minutes. Blend in flour and salt. Cook until smooth, stirring constantly. Remove from heat. Gradually add milk, cook over medium heat, keep stirring until thickened. Boil and stir 1 minute. Add peanut butter, stir until blended, stir in broth, heat to serving temperature (do not boil). Yield 4 cups.