1 onion diced                                                    4 c chicken broth

1/4 c butter                                                       1 c peanut butter

3 tablespoons rice flour                               3/4 c heavy cream (optional)

In a heavy saucepan sauté the onion and butter.  Blend in rice flour. Add chicken-broth, bring to boil stirring constantly. Blend in peanut butter.

Reduce heat.  Blend in cream(not necessary) but great if company is coming, and enjoy!

This is Marilyn Southard’s recipe and the only change is the rice flour.

We garnished with red pepper, red onion and parsley with a dash of Sriracha Hot Chili Sauce.