Recipe - Kathis Tomato Barley And Chicken Soup

3 cup Chicken Stock
28 ounce Tomatoes, chopped
2 cup Carrots, minced
One half Onion, chopped
2 tablespoon Garlic, minced
1 tablespoon Oregano, crumbled
1 tablespoon Basil, crumbled
1 teaspoon Chinese Hot Mustard
8 Chicken Legs
One half cup Barley
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini