MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Chunky Peanut Soup
  Categories: Soups
       Yield: 8 servings
  
       2 tb Unsalted butter
       1 md Onion, peeled and diced
       2 md Carrots, peeled and diced
       8 c  Chicken stock
       1 c  Unsalted crunchy peanut
            -butter
       1 sm Tomato, quartered
       4 sm Potatoes, peeled and cubed
       1 sm Green pepper, roasted,
            -cored, seeded, peeled, and
            -diced
       3 tb Minced fresh parsley
       1 lg Zucchini, trimmed and diced
       1 c  Button mushrooms, stems
            -drimmed, caps diced
       1 lb Firm white fish such as
            -halibut or snapper, bones
            -removed,
            Cut into bite-sized pieces
       1 c  Fresh peas
       3 tb Freshly squeezed lemon juice
  
   Info:  from Farm House Cookbook, Susam Herrmann Loomis, 1991
   
   Sidedish:  Serve with freshly baked bread. Wine: Chardonnay such as
   Raymond California Select 1989
   
   Makes 8 to 10 servings.
   
   salt cayenne pepper
   
   1.  Melt the butter in a large stockpot over medium heat.  When it is
   hot, add the onion and carrots and cook, stirring constantly, until
   the onion begins to turn translucent, about 5 minutes.
   
   2.  Meanwhile, mix 1 cup of the stock with the peanut butter in a
   medium-sized bowl until smooth.
   
   3.  Add the remaining 7 cups chicken stock to the vegetables.  Stir,
   and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
   the parsley. Pour in the peanut butter mixture, and stir.  Cover and
   bring almost to a boil.  Simmer, partially covered, until the
   potatoes are cooked through, about 15 minutes.  Then add the zucchini
   and the mushrooms, stir, and continue cooking until the zucchini is
   tender but still has texture, about 10 minutes.  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. Add the lemon juice, stir, and season
   to taste with salt and cayenne pepper.
   
   4.  Ladle the peanut soup into warmed soup bowls, garnish with the
   remaining 1 Tablespoon parsley, and serve immediately.
  
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