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Cream of Mushroom Soup (GF)

  • 2 T butter
  • 1 shallot, finely chopped
  • 8 oz white button mushrooms, finely chopped
  • 3/4 c chicken stock or broth
  • 1/4 t salt
  • 1/4 t pepper
  • 1/4 t onion powder
  • 1/8 t garlic powder
  • pinch of paprika
  • 1/2 c milk
  • 2 T cornstarch
  1. In medium sauce pan, add butter, shallot, and mushrooms.
  2. Cook over medium heat for 7-9 minutes until mushrooms are soft and have released most of their liquid.
  3. Add chicken stock and spices.
  4. Bring to a simmer.
  5. Separately, whisk together milk and cornstarch until smooth.
  6. While whisking, pour in milk/cornstarch mixture into simmering stock, stirring constantly.
  7. Continue to stir and cook until mixture bubbles and thickens, about 3-4 minutes.
  8. Remove from heat and season to taste with salt/pepper.