Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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