- Boil the chicken in a pot with 3 litres of water and the rice, when it comes to boil skim well and add the vegetables.
- Boil for another hour and a half.
- Remove the vegetables and set aside.
- Bone the chicken, degrease the broth.
- Blend the chicken, rice and cream of porcini mushrooms in a blender and dilute with the stock.
- Eat hot on toasted croutons or cold drizzled with a touch of extra virgin olive oil.