Chunky Peanut Soup

• 2 tablespoons butter, unsalted
• 1 medium onions peeled and diced
• 2 medium carrots peeled and diced
• 8 cups chicken broth
• 1 cup peanut butter unsalted, crunchy
• 1 small tomatoes quartered
• 4 small potatoes peeled and cubed
• 1 small green bell peppers roasted, cored, seeded, peeled, diced
• 3 tablespoons parsley leaves minced fresh
• 1 large zucchini trimmed and diced
• 1 cup mushrooms, button stems trimmed, caps diced
• 1 pound halibut bones removed, cut into bite size pieces
• 1 cup green peas
• 3 tablespoons lemon juice

1. Melt the butter in a large stockpot over medium heat.
2. When it is hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes.
3. Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized bowl until smooth.
4. Add the remaining 7 cups chicken stock to the vegetables.
5. Stir, and add the tomato, potatoes, roasted pepper, and 2 tablespoons of the parsley.
6. Pour in the peanut butter mixture, and stir.
7. Cover and bring almost to a boil.
8. Simmer, partially covered, until the potatoes are cooked through, about 15 minutes.
9. Then add the zucchini and the mushrooms, stir, and continue cooking until the zucchini is tender but still has texture, about 10 minutes.
10. Stir in the fish and the peas, and cook until the fish is opaque and the peas are still bright green, 5 to 7 minutes.
11. Add the lemon juice, stir, and season to taste with salt and cayenne pepper.
12. Ladle the peanut soup into warmed soup bowls, garnish with the remaining 1 tablespoon parsley, and serve immediately.

butter, onions, carrots, chicken broth, peanut butter, tomatoes, potatoes, green bell peppers, parsley, zucchini, mushrooms, green peas, lemon juice

Taken from recipeland.com/recipe/v/chunky-peanut-soup-45706 (may not work)