| 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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