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