Milk soup in a slow cooker

Name: Milk soup in a slow cooker
Total time: 15 min
Yield: 4
Ingredients: 1 L Milk; 100 g Vermicelli; 20 g Butter; to taste Salt; 1 tablespoon Sugar

Wonderful milk soup for big and small. I have known this soup since childhood; it is a very simple, hearty soup that is easy and quick to prepare. It is often used for baby food, although adults also like it. You can serve milk soup for breakfast, lunch and dinner. Its only drawback is that you cannot prepare in reserve. The vermicelli becomes soggy and the appearance and taste of the soup deteriorate. It's better to eat right away, hot. Milk soup can be quickly prepared on the stove, and the multicooker also simplifies the cooking process

140

48992

Elise Brown

Author of the recipe

Calories

319Kcal

Protein

11gram

Fat

14gram

Carbs

37gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

1L

100g

20g

to taste

1tablespoon

Step-by-step preparation

Cooking time: 15 mins

STEP 1
Necessary ingredients for making milk soup
STEP 2
Pour milk into the multicooker bowl.
STEP 3
It is better to boil milk in the "Multi-cook" mode. Set the temperature to 130 degrees
STEP 4
Time - 5 min. If you are afraid that the milk will “run away”, you can boil it with the lid open.
STEP 5
Put butter in hot milk
STEP 6
Add sugar, salt.
STEP 7
Add vermicelli and stir.
STEP 8
Set the program to "Milk porridge" and set the time - 7 minutes.
STEP 9
Allow the multicooker to complete the program. Stir while hot again. The soup is ready.
STEP 10
This soup is best eaten immediately, hot. You should not leave it for a long time, as the vermicelli may become soggy and spoil the appearance and taste of the milk soup.

Comments on the recipe

Christmas tree

26.08.2023

5

Here's how to cook milk soup with noodles in a saucepan. Sometimes I cook it for breakfast.

Eleno4ka

26.08.2023

4.6

I prepared milk soup for breakfast in a slow cooker. I haven’t made milk soups for a long time; since I bought a multicooker, I usually cook milk porridges in it. I fried the vermicelli a little in a dry frying pan until light golden brown, this gives the soup a slight nutty flavor and the fried vermicelli does not turn sour for a long time, if suddenly you didn’t manage to eat everything in the first sitting))). We enjoyed breakfast, thanks to Tatyana Maslova for reminding us about the milk soup! The slow cooker does a great job with this dish.