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Ingredients
- 1 c Dry White Wine
- 1/2 c Barley
- 8 Chicken Legs
- 1 ts Chinese Hot Mustard
- 1 tb Basil, crumbled
- 1 tb Oregano, crumbled
- 2 tb Garlic, minced
- 1/2 Onion, chopped
- 2 c Carrots, diced
- 28 oz Tomatoes, chopped
- 3 c Chicken Stock
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Directions
Yield: 4 Portionen
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
Weitere Informationen zur Kategorie Barley.
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