| 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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