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

Bechamel Sauce:

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:
Onion
Carrots
Garlic
Cauliflower
Bay Leaves
Thyme
Salt
Pepper
Stock
Allow to cook for 4 hours without stirring.

Add:
Mushrooms

Bechamel Sauce directions.

In a saucepan on medium heat:
Butter, heat until melted.
Add:
Flour, stir for 2 minutes.

Add:
Milk
Cheese
Nutmeg
Salt and Pepper
Continue stirring for 5 minutes until the sauce begins to thicken.

Remove the Bay Leaves and the Thyme from the soup.

Add:
Bechamel Sauce
Parsley
Stir well and Serve.

Enjoy!
Peace in the Kitchen!

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