A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

  • Serves: 12



  1. Cook onion and celery in butter or margarine until tender but not brown.
  2. Stir in flour until well blended. Add chicken broth, stirring constantly and bring to boil.
  3. Remove from heat. Add peanut butter and evaporated milk, stirring until blended thoroughly.
  4. Return to heat but do not boil.
  5. Serve with peanuts sprinkled over top of soup. Good hot or cold.

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