Slow Cooker Cauliflower Mushroom Soup

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 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

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