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CATEGORY CUISINE TAG YIELD
Meats Chinese Cyberealm, Poultry, Soups 4 Servings

INGREDIENTS

3 c Chicken Stock
28 oz Tomatoes, chopped
2 c Carrots, diced
1/2 Onion, chopped
2 T Garlic, minced
1 T Oregano, crumbled
1 T Basil, crumbled
1 t 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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