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Curried Peanut Soup: Submitted by: Eileen Lindeman | Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders

2 Tablespoons Butter
˝ Cup Chopped Onion
˝ Cup Celery
˝ Cup Carrot
1 Tablespoon Minced Garlic
1 Tablespoon Curry Powder
2 Tablespoons Flour
4 Cans Chicken Broth
˝ Cup Water
˝ Cup Brown Rice, Instant
˝ Cup Peanut Butter, Chunky
˝ Teaspoon Worcestershire Sauce

Cooking Instructions

1) Use 3-quart saucepan. Melt butter, add onion, celery, carrot. Cook over medium heat until vegetables are soft, about 8 minutes. Stir in garlic and cook on minute. Add curry powder and cook, stirring, one minute more. Stir in flour and cook another minute.

Gradually stir in broth and water. Bring to boil stirring occasionally. Add rice, reduce heat, cover and simmer 15 minutes.

Whisk in peanut butter & Worcestershire sauce. Return to simmer and cook uncovered 5 minutes.

NOTE: You may use vegetable broth instead of chicken. You may also use creamy instead of chunky peanut butter.

Eillen Lindeman

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