Cream of Chicken and Rice with Porcini



  1. 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.
  2. Boil for another hour and a half.
  3. Remove the vegetables and set aside.
  4. Bone the chicken, degrease the broth.
  5. Blend the chicken, rice and cream of porcini mushrooms in a blender and dilute with the stock.
  6. Eat hot on toasted croutons or cold drizzled with a touch of extra virgin olive oil.

2 thoughts on “Cream of Chicken and Rice with Porcini

  1. Giovanni says:

    Piatto fantastico!!!

    1. Grazie Mille Giovanni !!!! 😉

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