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 t 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