6 cube steaks
1/2 onion, sliced
1 recipe Cream of Mushroom Soup
1 drop dōTERRA Basil oil
Salt & pepper to taste
Place steaks in crockpot, cover with sliced onions, pour cream soup over the meat & onions. Place lid on crockpot & cook on high 4-6 hours.
Note: pictures shown are of a variation, using cream of celery, as my husband and his parents don't care for mushrooms. My Cream of Mushroom Soup recipe gives directions for making this adjustment.
1 onion, diced
3 clove garlic, minced
2 c mushrooms, chopped
1/4 c avocado or coconut oil (my picture shows butter, but the others definitely work)
2 T quinoa flour or coconut flour
1 T gluccomannan
2 c broth (chicken, vegetable, or beef)
1 1/2 c nut milk
1 drop dōTERRA thyme oil
Salt & pepper to taste.
Sautee the onion, garlic & mushrooms (or celery) in the oil until soft. Add the flour & tapioca starch & mix until a smooth rue forms. Add half of the broth, salt, pepper, & thyme oil. Mix until smooth. Put part or all of the mixture in the blender (depending on how many chunks you want in your final dish). After blending, return mixture to pan. Add the rest of the broth & the nut milk. Cook until desired thickness is reached, stirring occasionally.
To make Cream of Chicken, use chicken broth & omit mushrooms. To make Cream of Celery, replace mushrooms with 2-3 stalks of celery, chopped.
