Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chicken Stock 1 tb Basil, crumbled
28 oz Tomatoes, chopped 1 ts Chinese Hot Mustard
2 c Carrots, diced 8 Chicken Legs
1/2 Onion, chopped 1/2 c Barley
2 tb Garlic, minced 1 c Dry White Wine
1 tb Oregano, crumbled

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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