Title: Peanut Soup #1
Categories: Soup
Yield: 4 Servings

3 c Chicken soup stock (see
-recipe) or canned chicken
-broth
1 Yellow onion; peeled,
-chopped
2 Carrots; unpeeled, sliced
1/4 c Uncooked rice
1/2 ts Salt
1/8 ts Cayenne pepper or more; to
-taste
1/2 c Peanut butter

This recipe is to be found in cookbooks from all over the country . . .
and since about 1850. When you tell your kids that you are making
peanut-butter soup, get ready for some wisecracks . . . and make plenty
since they will love it.

In a 2-quart covered saucepan simmer the chicken stock, onion, and
carrots, covered, for 30 minutes. Pur‚e all in a food blender or food
processor and return to the pan. Add the rice, salt, and cayenne pepper;
cover and simmer for an additional 20 minutes, or until the rice is tender.
Stir in the peanut butter and serve.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.