In a medium sauce pan, melt butter over medium heat. Add onion and celery and saute 5 minutes. Stir in flour and
mix until well blended. Gradually stir in chicken broth. Stirring to keep mixture smooth, simmer 30 minutes.
Remove from heat and strain. Return liquid to heat and stir in peanut butter, sherry, lemon juice and salt. Heat
through and serve garnished with chopped peanuts. Makes: 4-6 servings.