Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter
  3               cups  celery
  3               cups  onion
  3               cups  carrot
     2/3           cup  flour
  1                cup  white wine
  6             quarts  chicken broth
  3                     bay leaf
  1           teaspoon  dried thyme
  5               cups  creamy peanut butter
  6               cups  cream
  1           teaspoon  tabasco sauce

Preparation:

Heat melted butter in a heavy stockpot, over a medium flame add celery, onions, and carrots heat and stir for 5-6 minutes, until tender stir in flour heat and stir for 4-5 minutes, until bubbly and smooth add wine, chicken broth, bay leaves, and thyme bring to a boil, remove and discard bay leaves remove from heat and puree with a blender return to the stockpot and place over a medium-low flame add peanut butter, cream, and tabasco sauce stir until heated through, without allowing to boil serve hot

Nutritional Information:

130 Calories (kcal); 11g Total Fat; (74% calories from fat); 3g Protein; 5g Carbohydrate; 33mg Cholesterol; 415mg Sodium