Thai Vegetable Soup

1 large onion, diced
3 cloves garlic, minced
1 tbs olive oil
2 cans (14 1/2oz each) vegetable broth
3 cups cooked wild rice
16oz baby sweet peas, thawed
1 cup cooked, diced potatoes, salt/peper to taste
1 can 14 1/2oz diced tomatoes, undrained
2/3 cup creamy non-hydroized peanut butter
1/3 cup minced fresh cilantro, divided
1/2 tsp hot pepper sauce

In large saucepan, saute onion and garlic in oil.

Add broth, wild rice, peas, potatoes, salt and peper;
cover and simmer 10 minutes.
Add tomatoes, peanut butter, 2 tbs cilantro and hot sauce;
stir until heated through.
Serve hot; farnish with remaining cilantro.

Makes 6 servings.