Yield: 4 Servings
Measure | Ingredient |
---|---|
3 cups | Chicken Stock |
28 ounces | Tomatoes, chopped |
2 cups | Carrots, diced |
½ \N | Onion, chopped |
2 tablespoons | Garlic, minced |
1 tablespoon | Oregano, crumbled |
1 tablespoon | Basil, crumbled |
1 teaspoon | Chinese Hot Mustard |
8 \N | Chicken Legs |
½ cup | Barley |
1 cup | Dry White Wine |
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