Rice Cooker Cream soup-Done with any Veggies!

Up until now I have exclusively cooked rice in my rice cooker. However, there are so much you can do in a rice cooker! I love using multi-functional cookware because you can save space in your kitchen and still make great food. This rice cooker cream soup is easy to make with very little prep. This is definitely great for people who don’t have a lot of space in the kitchen and still wants to have a cookware that can do multiple things.

Rice cooker mainly cooks through boiling and steam so it’s a great way to cook soup, rice dishes and sometimes desserts. The best part is that you can do all the cooking in one pot so less dishes for clean up. I also love the fact that you don’t have to monitor the cooking as rice cooker cooking is very slow and gentle.

This is also a great recipe for you to make when you are entertaining because you don’t have to constantly watch it and spend time cooking other stuff without overcooking or burning your soup!

Because the rice cooker also makes the soup nice and thick, I like to pair it with some bread.

Ingredients for rice cooker cream soup

For this rice cooker cream soup, I’m using mushroom but you can choose to use broccoli or spinach etc.

The main ingredients are unsalted butter, flour, milk, veggies of your choice, onions, hot dog (this is optional), salt and pepper.

You can add any veggies and protein of your choice for this recipe!

How to make rice cooker cream soup

First cut up all your ingredients. I sliced my hot dog into 1/8th inch disc and diced half an onion. I used sliced mushroom but if you use other veggies, you can cut them yourself or buy them pre-cut. It’s important to cut them small which reduces the cooking time. After cutting all of the veggies, set aside.

I first put the rice cooker onto porridge/hot cereal mode. Put butter into rice cooker and close the lid, it will help to melt the butter quicker. Once the butter is all melted, add in flour and mix with the butter until it forms a thick paste or roux.

Add in milk and mix; you don’t need to fully mix the milk with the roux. Add in the vegetables and hot dog. Close the lid and let it cook for 30-40 minutes. Note: Depending on the type of rice cooker you have, the porridge/hot cereal mode may have a set time, just set 30-40 minutes on your own timer (like your phone) and turn off when needed or change to keep warm.

Once it’s done, salt and pepper to your like and serve!

Pro-tip

• If at the end the soup is runny, add some flour 1 tbsp at a time and mix vigorously to prevent flour from clumping up.
• Make sure the flour and butter forms a paste before adding in milk.
• If the soup is too thick, add a bit of warm milk and let it sit in the rice cooker on warm function
• Cook for 30-40 minutes and then you can turn the rice cooker to keep warm.
• If you want to add cheese, add it at the end when the rice cooker is on keep warm mode. You don’t want to boil the soup with cheese or else you will get a very lumpy soup!

Check out some other recipes

Pork rib soup– this is only 3 ingredients! I love having this soup during camping because it’s so easy to make and only requires salt and pepper. It’s perfect on a chilly mornings and also great when we don’t have access to a lot of amenities during camping.

Wintermelon pork meatball soup– This is one of my favourite soup that my mom used to make at home. It’s so easy to make at home so comforting!