Cream of Mushroom Soup with Smoked Paprika {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tbl butter
  • 1 Tbl olive oil
  • 1 onion, diced
  • 1 pound fresh mushrooms, sliced
  • 2 tsp paprika
  • 1 Tbl gluten-free soy sauce (tamari)
  • 4 cups chicken broth
  • 2 sprigs of fresh dill or parsley
  • 1 cup milk
  • 3 Tbl rice flour or gluten-free all-purpose flour blend
  • 1 teaspoon salt
  1. Melt the butter and heat olive oil together, in a large pot over medium heat.
  2. Saute the onions until softening and slightly translucent.
  3. Add the mushrooms and saute until beginning to soften, about 5 minutes.
  4. Season the mixture with salt and pepper and stir in the paprika, soy sauce, chicken broth and dill or parsley.
  5. Reduce heat to low, cover, and simmer for 15 minutes.
  6. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  7. Taste and adjust seasoning with additional salt and pepper.
  8. Serve and enjoy!
Recipe by Jackie Ourman at