Kathi's Tomato~ Barley~ & Chicken Souppoultry, soups 3 cup chicken stock 28 oz tomatoes, chopped 2 cup carrots, diced 1/2 onion, chopped 2 tablespoon garlic, minced 1 tablespoon oregano, crumbled 1 tablespoon basil, crumbled 1 teaspoon chinese hot mustard 8 chicken legs 1/2 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 |
