Kathis Tomato, Barley, And Chicken Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Chicken Stock,
1 tbsp: Basil, crumbled
28 ounce: Tomatoes, chopped
1 tsp: Chinese Hot Mustard,
2 cup: Carrots, diced
8: Chicken Legs,
1/2: Onion, chopped
1/2 cup: Barley,
2 tbsp: Garlic, minced
1 cup: Dry White Wine,
1 tbsp: Oregano, crumbled
Directions:
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
Source from luhu.jp
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
Source from luhu.jp