Cream of Peanut Soup

1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 tablespoons butter or margarine
1/4 cup all-purpose flour
2 12-1/2-ounce cans chicken broth
1 12-1/2-ounce can vegetable broth
1 cup Smucker's Natural Chunky Peanut Butter
1/2 cup half-and-half

Cook onion, carrot, and celery in butter over heat in medium saucepan until tender. Stir in flour; mix well. Add chicken broth and vegetable broth; stir until thickened. Stir peanut butter into soup; mix until well blended.

Reduce heat to low; cook 10 to 15 minutes or until flavors are blended. Stir in half-and-half. Season to taste.

Makes eight servings.