Guest Author - Deborah Adams

9¼ ounce jar of dry roasted peanuts
2 cups water
2 cups milk
2 packages of 5¼ gram instant chicken broth
1 tablespoon minced chives

Chop the nuts fine and place with remaining ingredients in a large saucepan. Cook over medium heat about 20 minutes, stirring frequently. Serve hot

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.