Wednesday, March 4, 2015
Crock Pot Cauliflower and Mushroom Soup
My wife made this soup over the weekend. It smells amazing and is delicious. It reminded us of a Provencal Soup.
If you're a soup aficionado I would definitely add this to your recipe file.
You need a large Slow Cooker for this recipe.
This recipe was adapted from Food52.
You'll create the soup first and then make a Béchamel Sauce to add to it at the end.
Cauliflower and Mushroom Soup in a Slow Cooker
1 Onion, chopped
1 medium Carrot, chopped
4 Cloves of Garlic, minced
1 Large Cauliflower, sliced into 1/2" pieces
6 Sprigs of fresh Thyme, tied with a kitchen string.
2 Bay Leaves
1 TBS Salt
1/2 TBS Pepper
8 C of Water
8 tsp of Vegetarian Chicken flavored powder. I buy it in the bulk section of our local Health Food Store or you can use Better than Bouillon No Chicken Base. (I always use 1 tsp of flavoring for each cup of liquid)
1 pound of Mushrooms, sliced
1/4 C fresh Parsley, chopped
2 TBS Butter
2 TBS Flour
1 C Whole Milk
1/2 C Grated Parmesan Cheese
1/2 tsp Nutmeg
1/2 tsp Salt
1/4 tsp Pepper
In a Slow Cooker on high:
Allow to cook for 4 hours without stirring.
Bechamel Sauce directions.
In a saucepan on medium heat:
Butter, heat until melted.
Flour, stir for 2 minutes.
Salt and Pepper
Continue stirring for 5 minutes until the sauce begins to thicken.
Remove the Bay Leaves and the Thyme from the soup.
Stir well and Serve.
Peace in the Kitchen!