In a saucepan over medium heat, melt the butter.
3 Tablespoons Butter
Once the butter is melted, add in the corn starch.
3 Tablespoons Corn Starch
Let the butter and starch cook until a paste is made.
Once you have your gluten-free roux made, whisk in the stock and the milk.
½ Cup Milk, 1 Cup Chicken Stock
Add the spices.
¾ Teaspoon Salt, ½ Teaspoon Pepper
Let the soup continue to cook, occasionally whisking until it has thickened.