Gluten-Free Cream of Mushroom Soup with Smoked Paprika


One of my responsibilities in the test kitchen at Bon Appétit is preparing “family meal” for the staff every day. This is typical for new hires in kitchens. It is a great way to organically test our skills and creativity and get everyone fed. I fear this task for obvious reasons. What if they don’t like what I make? It’s only the editing team of one of the best food magazine’s out there, right? However, I also see it as an opportunity to do what I love…create recipes, cook and share food with others.

In addition, preparing family meal gives me some recipes to share with you. I clearly can’t discuss the recipes I am working on for the magazine.  I can tell you they are absolutely amazing and I am learning so much every day. I am astounded by the work that goes into deciding on, preparing and cross-testing the recipes in each issue. The team is so talented. I feel lucky to be a part of it!

I was handed a very large bag of mushrooms to use for family meal a few days ago. The first thing that came to mind was soup. I don’t generally eat cream of mushroom soup because I find it a bit heavy. This one is really nice because it is thickened with a combination of milk and rice flour, not heavy cream. The paprika adds a rich smoky flavor. This is a great recipe to enjoy throughout the Fall and Winter months!

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!

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