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Kathi's Tomato, Barley, And Chicken Soup Recipe
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3 c Chicken Stock 28 oz Tomatoes, chopped 2 c Carrots, diced 1/2 Onion, chopped 2 tb Garlic, minced 1 tb Oregano, crumbled 1 tb Basil, crumbled 1 t Chinese Hot Mustard 8 Chicken Legs 1/2 c Barley 1 c 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
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