3 tablespoons butter

2 tablespoons minced onion

1 tablespoon flour

1 cup peanut butter

Salt and pepper

4 cups Basic Chicken Broth (see recipe on page 3)

1 cup heavy whipping cream

1 tablespoon Madeira wine

In a large saucepan, melt the butter over medium-low heat and sauté the onion until soft. Whisk in the flour and cook, stirring constantly, until smooth. Stir in the peanut butter and add the broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add the cream. Just before serving, stir in the Madeira.

* Prep time: 15 minutes; cook time: 10 minutes

Serves 4

No need to be choosy with this soup. Plain or crunchy peanut butter can be used.