by eatboutique
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eatboutique's Notes:
Expand1 medium onion, chopped Ask a question about this ingredient
2 medium carrots, chopped Ask a question about this ingredient
4 garlic cloves, thinly sliced Ask a question about this ingredient
1 (2-inch) piece of ginger, peeled and sliced into thin batons Ask a question about this ingredient
1 whole cauliflower, sliced into 1/2 inch slices Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 bunch thyme springs (5-6 springs), tied with kitchen string Ask a question about this ingredient
1 tablespoon salt Ask a question about this ingredient
1/2 tablespoon black pepper Ask a question about this ingredient
64 ounces chicken stock Ask a question about this ingredient
12 ounces baby bella mushrooms, sliced in half Ask a question about this ingredient
1/4 cup fresh parsley, chopped Ask a question about this ingredient
extra virgin olive oil, for garnish Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
1 cup goat milk (or cow milk, if you prefer) Ask a question about this ingredient
1/2 cup grated parmesan cheese Ask a question about this ingredient
1/2 teaspoon grated nutmeg Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon white pepper Ask a question about this ingredient
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.
Ask a question about this stepAt the 4-hour mark, add in the mushrooms into the slow cooker.
Ask a question about this stepAt 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.
Ask a question about this stepRemove 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.)
Ask a question about this stepAdd 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.
Ask a question about this stepHow much longer do you cook the soup in the slow cooker after adding the mushrooms?
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...
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)
Amanda is a co-founder of Food52.
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.