Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Kathi's tomato~ barley~ & chicken soup

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

Web Standards & Support: