Kathi's tomato, barley, and chicken soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken Stock |
| 28 | ounces | Tomatoes, chopped |
| 2 | cups | Carrots, diced |
| ½ | Onion, chopped | |
| 2 | tablespoons | Garlic, minced |
| 1 | tablespoon | Oregano, crumbled |
| 1 | tablespoon | Basil, crumbled |
| 1 | teaspoon | Chinese Hot Mustard |
| 8 | Chicken Legs | |
| ½ | cup | Barley |
| 1 | cup | Dry White Wine |
Directions
In a large kettle combine all ingredients. Add salt and pepper to taste. Brin the mixture to a boil, and simmer, covered, stirring occasionally, for 45 minutes. Uncover and simmer for 30 minutes more, or until the soup is thickened. Transfer the chicken with tongs to a work surface, and let it cool until it can be handled. Remove the meat from the bones, add to kettle, and reheat the soup. Source: Gourmet Magazine, October 1993