2 tbsp. olive oil

2 tbsp. grated onion

1 branch celery, thinly slicked

2 tbsp. whole wheat or rice flour

3 cups VEGETARIAN “chicken” broth

½ cup creamy peanut butter

¼ tsp. salt

2 tbsp. lemon juice

2 tbsp. chopped roasted peanuts

Heat oil in a saucepan over low heat; add onion and celery. Sauté for 5 minutes. Add flour and mix until well blended. Stir in VEGETARIAN chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish with a teaspoon of chopped peanuts.