Vegetable Bisque - Great Summer Recipe

This is an adapted Basque recipe I enjoyed in the South of France.

O Chilled Vegetable Bisque

Cook the following in a slow cooker (low for 6-8 hours):
(1.5) cups baby carrots
(1.5) cups cut broccoli flowers
(1.5) cups cut-up asparagus stalks
(1.5) cups cut-up parsnips
(1.5) cups cut-up portabella mushrooms
(4) cups of chicken broth
(2) cut-up large yellow onions
(5) cloves of garlic
(1) teaspoon of ground mustard
(1) teaspoon of cayenne pepper

Puree vegetables/broth and let sit until cool.

Blend cooled mixture with:
3 cups of soy yogurt (plain/unsweetened)
3 cups of rice milk (plain/unsweetened)

Refrigerate and served chilled. Garnish with thin slices of red bell pepper and cucumber with a dollop of soy yogurt on top.