1/4 c. finely chopped onion
1 tbsp. unsalted butter, melted
1/2 c. creamy peanut butter
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 1/4 c. milk
1/4 c. roasted, salted peanuts
Green onions (optional)
Peanuts (optional)

Saute onion in butter until tender. Add peanut butter; cook over low heat, stirring constantly, until melted. Add soup and milk; stir with a wire whisk until smooth. Add peanuts and cook until thoroughly heated. Garnish with green onions and peanuts, if desired. Yield: 1 quart.