- 1/4 cup margarine
- 1 cup chopped celery
- 1/3 cup chopped onion
- 3 (14.5 ounce) cans chicken broth
- 1 tablespoon all-purpose flour
- 1 cup crunchy peanut butter
- 2 cups heavy whipping cream
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.