Make Ahead

Slow Cooker Cauliflower & Mushroom Soup

January 23, 2010
0 Ratings
  • Serves 6
Author Notes

This soup truly rocks my world. It may not seem fancy or unusual, but the addition of a goat milk béchamel to thicken the soup imparts the most divine flavor that feels at once healthy and luxurious. I've been sharing this recipe with vegetarian (non-vegan) friends who give it rave reviews. —eatboutique

What You'll Need
  • 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 Béchamel 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 béchamel 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 béchamel 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 béchamel 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.

See what other Food52ers are saying.

  • eatboutique
  • roryrabbitfield
  • AntoniaJames
Eat Boutique is the go-to resource for all things food gifts, including one-of-a-kind, small-batch products and inspirational articles and recipes.

4 Reviews

eatboutique January 29, 2010
Good question! The mushrooms are in there for the time it takes you to make the bechamel and add it to the pot. They cook fairly quickly.
roryrabbitfield January 28, 2010
How much longer do you cook the soup in the slow cooker after adding the mushrooms?
eatboutique January 24, 2010
Thank you - such high praise coming from you! :) I do hope you like it. I'm doing all sorts of things with my goat milk béchamel now...
AntoniaJames January 24, 2010
This looks so tasty! I bet the ginger gives it a nice but subtle kick. I'm definitely going to try this one out this week. ;o)