- 6
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
Preparation
Step 1
In large saucepan, melt butter over medium heat. Add onion and saute until tender, about 6 minutes. While onions are cooking, heat milk and broth in a separate sauce pan just until hot. Do not allow it to boil. Add garlic, parsley, thyme, bay leaf, salt, pepper and paprika and saute until fragrant, about 2 minutes. Add flour and stir until combined. Increase heat to medium-high, slowly pour in the milk and broth mixture, whisk constantly, and cook until thick, about 5 minutes. Using an immersion Using an immersion/handheld blender, puree until creamy or allow to cool slightly and puree in a stand blender in batches. Serve warm or use in your favorite recipes.
Tips Dairy-free milk may need additional flour, depending upon your thickness preference. For recipes calling for condensed gluten free cream of chicken soup, use less milk or cream