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1/2 stick of butter
1/4 c. diced onion
1 branch celery, diced
1 1/2 tbsp. flour
1 qt. chicken broth or stock
1/2 lb. peanut butter
1 1/2 tsp.. celery salt
1/2 tbsp. lemon juice
1/4 c. peanuts, ground
Melt butter in skillet and saute onion and celery until translucent. Add flour and mix well. Add hot chicken stock and cook for a half hour. Remove from stove, strain, and add peanut butter, celery, salt, and lemon juice. Just before serving, sprinkle soup with ground peanuts. Yield: 10 servings 1/2 cup portions.
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