Cream of Mushroom Soup

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.