From: email@example.com (Richard M. Bailly) Date: Mon, 13 Sep 93 15:47:24 -0700 This is an adaptation from several different recipes that I have tried over the years. You will notice that there are a few options to select from. The options are dependant on whether you like a red tomato base or whiter flour base to your soup. Kind of like choosing your clam chowder. 1/2 cup diced onions 1/2 cup diced celery 1/2 cup diced gren pepper (less if you are not a Vitamin A or pepper lover). 2 cloves minced garlic 3T butter 3 to 4T all purpose flour (You can judge the consistency you like) I like mine rather thick. 2 1/2 cup chicken broth (Optionally use water) 5 cups milk 1 cup half and half cream. (You can vary this mixture depending on how rich you like your soup. Sometimes I make it even more decadent than 1 cup of cream. 1 cup creamy peanut butter. I really prefer the old fashioned natural best. 2T Tomato Paste. You decide whether you like this ingredient. I do not, but then I like New England clam chowder. 3T Soy sauce Chopped peanuts for garnish Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in water, Add milk slowly. Bring to a boil. Add peanut butter,tomato paste (optional), and soy sauce. Reduce heat and simmer approximately 15 minutes. Serve hot with chopped peanuts for garnish. Enjoy!
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