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| 3 Tasse | Chicken soup stock (see recipe) or canned chicken broth |
| 1 | Yellow onion; peeled, chopped |
| 2 | Carrots; unpeeled, sliced |
| 1/4 Tasse | rice Uncooked |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | Cayenne pepper or more; to taste |
| 1/2 Tasse | peanut butter |
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This recipe is to be found in cookbooks from all over the country . . . and since about 1850. When you tell your kids that you are making peanut-butter soup, get ready for some wisecracks . . . and make plenty since they will love it.
In a 2-quart covered saucepan simmer the chicken stock, onion, and carrots, covered, for 30 minutes. Pur, e all in a food blender or food processor and return to the pan. Add the rice, salt, and cayenne pepper; cover and simmer for an additional 20 minutes, or until the rice is tender. Stir in the peanut butter and serve.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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