Gluten Free Cream of Chicken Soup

Ingredients:

• 6 Tablespoons unsalted butter
• 1/4 cup chopped yellow onion
• 3 1/2 cups gluten free chicken broth (or stock homemade stock)
• 3 1/2 cups whole milk, (or heavy cream, or dairy-free milk), divided
• 5 garlic cloves, minced or grated
• 2 sprigs of parsley, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground white pepper
• 1/16 teaspoon paprika
• 3/4 cup white or brown rice flour

Instructions:

1. In large saucepan, melt butter over medium heat.
2. Add onion and saute until tender, about 6 minutes.
3. While onions are cooking, heat milk and broth in a separate sauce pan just until hot. Do not allow it to boil.
4. Add garlic, parsley, thyme, bay leaf, salt, pepper and paprika and saute until fragrant, about 2 minutes.
5. Add flour and stir until combined.
6. Increase heat to medium-high, slowly pour in the milk and broth mixture, whisk constantly, and cook until thick, about 5 minutes.
7. Using an immersion/handheld blender, puree until creamy or allow to cool slightly and puree in a stand blender in batches.
8. Serve warm or use in your favorite recipes.

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