From: Altaira2@aol.com Date: Mon, 15 Apr 1996 20:53:53 -0400 Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #44 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 384 (60%)|
|Amt Per Serving||% DV|
|Total Fat 42.7g||57 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 64.9mg||20 %|
|Sodium 1197mg||41 %|
|Potassium 1088.3mg||29 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 33.4g|
|Protein 29.3g||42 %|
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Calories per serving: 636
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