Peanut Soup

• 1 qt. chicken or beef stock
• 1 medium onion, chopped
• 1 large leek with 2 inches off top, chopped
• 2 medium carrots, sliced
• 1/4 c. uncooked rice
• 1-inch piece dried red hot chili
• 1/2 to 1 tsp. salt
• 1/2 c. creamy peanut butter
• 1 tsp. Tabasco pepper sauce

1. Combine the first 4 ingredients in a heavy 2 to 3-quart saucepan.
2. Bring to a boil.
3. Cover and simmer 30 minutes.
4. Remove from heat and puree until smooth.
5. Return soup to saucepan and add rice, chili and salt.
6. Bring to a boil.
7. Simmer, covered, 15 to 20 minutes until rice is tender.
8. In a small bowl, mix 1/2 cup of the soup and peanut butter until blended.
9. Stir in Tabasco sauce. Cover and simmer 5 minutes.
10. Remove dried chili.
11. Thin with water if too thick.
12. Add additional salt if needed.

chicken, onion, carrots, rice, salt, peanut butter, tabasco pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229240 (may not work)