4 cups of chicken stock
1/2 cauliflower head, broken up into florets
1 carrot, sliced into circles (thickness of 2 nickels)
1/4 cup of dry porcini mushrooms, chopped
1/4 cup of rice
1/2 cup of frozen fresh peas
1 tsp flour
Bring chicken stock to a boil and change to medium heat. Add rice and mushrooms and let boil for 5 minutes. Add in the cauliflower and carrots and let boil for 6 minutes. Temper flour with a little of the soup in a cup and then add back to the pot (so it doesn't form into a lump, but actually serves to thicken). Add in herbs and cilantro. After 2 minutes remove the cilantro and turn off the heat. Add in the frozen peas. Serve with heavy cream.