Slow Cooker Cauliflower & Mushroom Soup Recipe

Name: Slow Cooker Cauliflower & Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Soup; 1 medium onion, chopped; 2 medium carrots, chopped; 4 garlic cloves, thinly sliced; 1 (2-inch) piece of ginger, peeled and sliced into thin batons; 1 whole cauliflower, sliced into 1/2 inch slices; 2 bay leaves; 1 bunch thyme springs (5-6 springs), tied with kitchen string; 1 tablespoon salt; 1/2 tablespoon black pepper; 64 ounces chicken stock; 12 ounces baby bella mushrooms, sliced in half; 1/4 cup fresh parsley, chopped; extra virgin olive oil, for garnish; For the Bechamel Sauce; 2 tablespoons butter; 2 tablespoons flour; 1 cup goat milk (or cow milk, if you prefer); 1/2 cup grated parmesan cheese; 1/2 teaspoon grated nutmeg; 1/2 teaspoon salt; 1/4 teaspoon white pepper

Servings: persons

For the Soup
1 medium onion, chopped
2 medium carrots, chopped
4 garlic cloves, thinly sliced
1 (2-inch) piece of ginger, peeled and sliced into thin batons
1 whole cauliflower, sliced into 1/2 inch slices
2 bay leaves
1 bunch thyme springs (5-6 springs), tied with kitchen string
1 tablespoon salt
1/2 tablespoon black pepper
64 ounces chicken stock
12 ounces baby bella mushrooms, sliced in half
1/4 cup fresh parsley, chopped
extra virgin olive oil, for garnish
For the Bechamel Sauce
2 tablespoons butter
2 tablespoons flour
1 cup goat milk (or cow milk, if you prefer)
1/2 cup grated parmesan cheese
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper

1
In a slow cooker set to high, gently place the following ingredients - onion, carrots, garlic, ginger, cauliflower, bay leaves, thyme bunch, salt, pepper and chicken stock. Let the cooker work its magic for at least 4 hours.
2
At the 4-hour mark, add in the mushrooms into the slow cooker.
3
At the same time, make the bechamel sauce: Melt the butter in a sauce pan over medium heat. Stir in the flour until dissolved and cook a couple of minutes until the mixture has turned a light beige in color. Whisk in the goat milk, cheese, nutmeg, salt and white pepper. Continue to stir for about 5 minutes while the mixture thickens.
4
Remove the thyme bunch and bay leaves from the soup. Stir the bechamel sauce into the soup. (At this point, I poured the contents of my slow cooker into a pot on the stove, set to medium heat, and stirred in the bechamel sauce. My slow cooker was too tiny to hold everything, but yours may be large enough for everything.)
5
Add the chopped parsley and taste to ensure the seasoning is to your taste. Add additional salt and pepper as needed. Serve in deep bowls with a little toasted bread and a drizzle of your best extra virgin olive oil.

1167

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Soup, 1 medium onion, chopped, 2 medium carrots, chopped, 4 garlic cloves, thinly sliced, and more.

Yes, Slow Cooker Cauliflower & Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Cauliflower & Mushroom Soup

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