3 cup chicken stock
28 oz tomatoes, chopped
2 cup carrots, diced
1/2 onion, chopped
2 tbsp garlic, minced
1 tbsp oregano, crumbled
1 tbsp basil, crumbled
1 tsp chinese hot mustard
8 chicken legs
1/2 cup barley
1 cup dry white wine
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
Servings: 4 servings
Kathi's Tomato~ Barley~ & Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup; Tomato
The History of Recipes
It is possible to read the history of meal recipes back into history, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cook books were just very simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also tells us how the cooks of Roman times made use of many different herbs, including many that are still in use today such as basil, mint and parsley. For the decades that followed, the wealthy families of the West strove to serve up the best banquets, and as a result cooks and their collection of recipes became highly prized. However, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. The arrival of television brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Kathi's Tomato~ Barley~ & Chicken Soup recipe.
