Milk soup in a slow cooker

Wonderful milk soup for big and small. This soup is familiar from childhood, 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 can't cook in reserve. The vermicelli will go limp, the appearance and taste of the soup will deteriorate. It is better to eat immediately, hot. Milk soup can be quickly cooked on the stove, and the slow cooker also simplifies the cooking process

Tatiana Maslova

The author of the recipe

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Composition / ingredients

Servings:

Milk

Vermicelli (gossamer)

100

Butter

Salt

to taste

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 23 % 5 g

Carbohydrates 59 % 13 g

112 kcal

GI: 85 / 0 / 15

Step-by-step cooking

Cooking time: 15 min

Step 1:
Necessary products for making milk soup
Step 2:
Pour the milk into the bowl of the slow cooker.
Step 3:
It is better to boil milk in the "Multi-cooker" mode. We set the temperature to 130 degrees
Step 4:
Time - 5 min. If you are afraid that the milk will "run away", you can boil with the lid open.
Step 5:
Put butter in hot milk
Step 6:
Add sugar, salt.
Step 7:
Pour in the vermicelli and mix.
Step 8:
Set the program "Milk porridge" and set the time to 7 minutes.
Step 9:
Let the slow cooker execute the program. Stir hot again. The soup is ready.
Step 10:
It's better to eat this soup right away, hot. Do not leave it for a long time, as vermicelli can "go limp" and spoil the appearance and taste of milk soup.