Enchilada sauce peanut butter gravy soup

I think of myself as someone who doesn’t always take the typical path. This soup is an example of that. The soups of this world have their standbys. You have chicken, pea, clam chowder, and vegetable beef. These are so well known almost everyone in America would be able to describe their flavor. When I sit down I try to make soup, not one of the standbys. You need a broth and the ingredients which will contribute to it. I also like an amount of solids, so that there is some chewing involved. I’m not sure this is as legendary as the standbys, but it makes a good soup. On to the recipe.

Ingredients:

• 3/4 cup peanut butter
• 1/3 cup peanut oil
• 1/2 cup cake or all purpose flour
• 10 cups water
• 1 15 oz tomato sauce
• 1 15 oz enchilada sauce
• 3 colored bell peppers
• 1 lb mushrooms
• 9 oz bag spinach
• 1 lb smoked sausage slivered

Instructions:

1. In large frying pan with at least a four quart capacity melt the peanut butter.
2. Add oil and homogenize oil and peanut butter.
3. Add flour and incorporate.
4. Heat for about 5 minutes, making sure to not burn.
5. Slowly add water making a smooth gravy. Use a whisk if necessary to remove lumps.
6. Add tomato sauce and enchilada sauce.
7. Homogenize.
8. Allow sauce to thicken while simmering.
9. Allow to simmer for 15 to 20 minutes.
10. Pour broth into slow cooker.
11. Add chopped bell peppers.
12. Cook on low for 4 hours.
13. Saute mushrooms and fry slivered smoked sausage.
14. Remove broth from heat.
15. Add mushrooms, smoked sausage, and spinach to broth.
16. Fold solid ingredients in until spinach is wilted.
17. Serve and enjoy.