| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soups, Poultry, Cyberealm | 4 | Servings |
INGREDIENTS
| 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 | ts | Chinese Hot Mustard |
| 8 | Chicken Legs | |
| 1/2 | c | Barley |
| 1 | c | Dry White Wine |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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