Every housewife dreams of having dinner onthe kitchen was prepared with a wave of a magic wand, while she herself is busy with more interesting women's affairs. Yes, only we, women, know how much time is spent on feeding the family a delicious lunch or dinner. But we want to save it so much! Finally, manufacturers of modern household appliances have found an opportunity to make this dream of the fair half of humanity come true - such a device as a multicooker has appeared on sale. No, of course, it cannot be called a truly magic pot and it cannot be controlled according to the principle of "boil - do not boil" either. But still, a multicooker can significantly simplify the life of every modern housewife, allowing her to spend much less time in the kitchen. The simplest dish that can be cooked with its help is soup. And if you want to please your family with a "twist" lunch, use any of the recipes that will be discussed below. What is unusual about them? Nothing but an interesting and very harmonious taste, which is achieved by adding cheeses - hard or processed, spicy or delicate. Try to cook such soups, and the result will exceed all your expectations, because it is so simple and fast!

Cheese soup with chicken fillet in a multicrew

This recipe is suitable for those whoadheres to a special diet, as well as for children. Despite the fact that this soup is prepared in a multicooker, its taste does not suffer at all. It turns out quite rich, rich and a little piquant. The fact is that here we use not the usual processed cheese, but any of its hard types. Therefore, you can choose what you want to get as a result. If you want to make the first course spicy, just buy cheese that matches the taste. Ingredients:

• chicken fillet - 500 g
• Cheese hard (optional) - 200 g
• rice - 3 tablespoons
• potatoes medium - 3 pieces
• carrots average - 1 piece
• onion large - 1 pc.
• sweet pepper - 1 piece
• bay leaf - 2 pieces
• dill, parsley - 1 bunch
• Sunflower oil - 3 tablespoons
• water - 3 liters
• salt, pepper - to taste

Method of preparation:Making cheese soup in a slow cooker is much faster than cooking it in the usual way. But the process of preparing the ingredients is no different from that followed by all housewives. Therefore, peel the onion, carrots and potatoes. Dip the bell pepper in boiling water for 1 minute, then place it in a plastic bag and let it cool a little. This method will allow you to easily remove the skin. Do not forget to remove the seeds along with it. Wash the chicken fillet and cut into small pieces. Set the multicooker to the "Frying" or "Bake" mode, pour in sunflower oil and leave it to warm up. In the meantime, finely chop the onion, grate the carrots, cut the potatoes into medium-sized cubes, and cut the pepper into thin strips. After 5 minutes of turning on the required mode, the multicooker is ready for use, so feel free to load the specified vegetables into it and fry with the lid open, remembering to stir from time to time. When the onion and carrot become golden, add potato cubes, pieces of chicken fillet, pre-washed rice and sweet pepper. Pour hot water over it all, add salt and pepper to taste. Set the multicooker to the "Soup" mode for 1 hour. All that remains is to add the final touches, and you can consider that you have coped with dinner for the whole family perfectly. Grate the hard cheese on a coarse grater. Wash, dry and finely chop the dill and parsley. When there are 10 minutes left until the end of the cooking process, pour the grated cheese into the pan and put a couple of bay leaves, stir. After another 5 minutes, sprinkle the soup with herbs and cover with a lid. The characteristic sound of the multicooker will tell you that the cheese soup is ready. Serve it hot with fresh bread with a thin layer of butter. By the way, if you grind all the ingredients in a blender, you will get an excellent cream soup. Children will be delighted and will probably ask for more, adults will appreciate the fresh taste of this first course in any form, and every housewife will be pleased with its simple and straightforward recipe.

Cheese soup with mushrooms in a multivariate

Everyone loves light soup with wild mushrooms.Of course, it is very aromatic and incredibly tasty. But if you cook it in the usual way, it will take at least 2 hours. If you want to save time spent in the kitchen and do other things in parallel with cooking the soup, a recipe that involves using a multicooker will help you with this. The soup in it turns out just great, and your lunch, accordingly, too. Ingredients:

• mushrooms forest - 200 g
• potatoes medium - 4 pieces
• carrots small - 1 piece
• onion medium - 1 pc.
• cream cheese - 2 pieces
• veal - 150 g
• Sunflower oil - 2-3 tablespoons
• salt - to taste
• dried herbs - to taste
• water - 2.5 liters

Method of preparation:Peel the onion, peel the carrots and potatoes. Wash the mushrooms and cut them into strips. Grate the carrots on a coarse grater, chop the onion into small cubes, and the potatoes into larger ones. Wash and dry the meat. Divide it into small pieces with a knife. The preparatory process of the products is finished. Set the multicooker to the "Bake" or "Fry" mode for 25 minutes. Pour in the sunflower oil, after 5 minutes put in the mushrooms, onions and carrots. Fry these ingredients until the previously set time has elapsed. Now it's time to put in the remaining components: pieces of meat and potatoes. Add 2 liters of hot water, salt and set the multicooker to the "Stewing" or "Soup" mode for 1.5 hours. While the soup is cooking, grate the processed cheese. By the way, if you have chosen its soft creamy type, then before that, place the briquettes in the freezer for a few minutes. This will help to avoid problems with grating. Pour half a liter of boiling water into a separate container and dissolve the processed cheese in it. After 1 hour after you have started the "Stewing" or "Soup" mode, add the resulting mixture to the multicooker and stir thoroughly. Now sprinkle the soup with dried herbs, and after another half an hour it will be ready. Pour this aromatic first course into plates and invite the family to dinner. You will definitely want to reproduce this simple recipe more than once.

Cheese cream soup in a multivark

This recipe is sure to please loverstender first courses, reminiscent of cream or puree in their consistency. These soups are very popular in France. They are served with fresh crispy bread or delicious golden-brown croutons and have a simply magical taste. If you want to cook something similar in your own kitchen, do it with a multicooker, which will bring even the most complex recipe to life quickly and easily. Ingredients:

• cream cheese cream - 300 g
• Leek - 2 stems
• bulb onions
• meat broth - 2.5 liters
• celery root - 1/2 pieces
• potatoes - 5 pieces
• carrots - 1 piece
• fresh champignons - 200 g
• green parsley - 2 tablespoons
• fresh basil - 1 sprig
• Sunflower oil - 3 tablespoons
• salt, pepper - to taste

Method of preparation:Wash the champignons thoroughly, carefully removing any remaining soil from their surface. Cut the mushrooms into thin slices. Peel and chop the vegetables as desired. You can chop the potatoes, carrots, celery and onions into cubes, and the leek into half rings. Or choose any other option. An alternative way of preparing the ingredients is due to the fact that this recipe involves making a cream soup, so the quality of the slicing is not particularly important. In the multicooker, select the "Multicook" mode with a temperature of 160 ° C, pour in vegetable oil, and when it heats up, fry the champignons in it until done, salting them to taste. As a rule, this process takes 10-15 minutes. Fish out the mushrooms and put them on a plate. Pour the carrots, both types of onions and celery into the multicooker, fry for 5 minutes, then add the broth. When it boils, add the potatoes, cover and cook for 15 minutes. You can turn all these ingredients into a homogeneous mass resembling a cream in two ways - pour them together with the broth into a blender with a bowl or use an immersion blender. If you choose the first option, then the soup should be returned to the multicooker. Grate the processed cheese and combine with the resulting puree. Do not forget about the champignons, which should also be added to the soup. Stir the contents of the multicooker, add salt, season with pepper, sprinkle with herbs and cook under the lid for another 5 minutes. When they are over, the cheese puree soup is ready to serve. The delicate texture combined with pieces of champignons is a real treat!

Soup with three kinds of cheese in a multivariate

And this recipe will delight those who lovecheeses in their various forms. The soup prepared as described below will be a real treat for these people. It can be made classic or turned into a delicate puree. The taste of this first course is very rich, it is saturated with several shades at once: tender-creamy, delicate-milky and pleasantly spicy. Ingredients:

• chicken broth - 1 piece
• onion - 1 piece
• chicken fillet - 500 g
• champignons - 300 g
• cream cheese cream - 200 g
• soft cheese - 200 g
• soft cheese - 200 g
• hard cheese - 200 g
• dill - 5 branches

Method of preparation:Please note that this soup recipe does not require salt or any other spices. All the aromas and flavors are fully present in the cheeses, chicken and mushrooms. In addition, this soup is very light, because it does not contain traditional potatoes or the usual carrots, which, however, does not prevent the dish from being quite satisfying. Wash the chicken and divide it into pieces. Peel and finely chop the onion. Put these ingredients in the multicooker bowl, add 2 liters of water and cook in the "Stewing" mode for 1 hour. Then remove the poultry pieces from the broth, you will not need to use them in this dish anymore. Grate the processed and soft cheeses, pre-wash and dry the chicken fillet and cut into small pieces. Dissolve the cheese in the hot broth, and then put the fillet there. Turn on the "Stewing" mode for another 10 minutes. At this time, grate the hard cheese, then wash the champignons and cut them into thin slices. When the specified 10 minutes have passed, put these ingredients in the soup, stir until the cheese is completely dissolved and cover with a lid. After 5 minutes, pour the finished soup into bowls, garnishing each portion with a sprig of fresh dill. That's it, enjoy a true masterpiece of French culinary experts. As you can see, a multicooker allows you to cook cheese soup very easily and quickly. You just put in the necessary ingredients, add water or broth, and the smart equipment does the rest itself. But this does not mean that creativity is superfluous. You can pre-bake the vegetables and fry the meat. Imagine, because a multicooker is just a great helper for an inventive and resourceful housewife!

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