Barley-Buttermilk Soup

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90 minutes Prep: 45 minutes Cook: 45 minutes

173 calories per serving view nutrition facts

Ingredients

1/2	cup	pearl barley
1	quart	water
1	x	salt
1/4	cup	red onions	finely diced
3	cups	buttermilk
1/2	teaspoon	turmeric
1/4	cup	parsley leaves	finely chopped
2	tablespoons	dill weed	fresh, finely chopped, or 1/2 ts dried
1	tablespoon	cilantro	finely chopped
1	tablespoon	chives	snipped
1	x	black pepper	freshly ground
1	dash	paprika	or herb blossoms, garnish

Directions

Rinse the barley and put it in a pot with the water and salt to taste.

Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes.

Drain the barley. (The liquid can be reserved to use in another soup.)

Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk.

Stir in the turmeric and herbs and season to taste with additional salt.

Cover and refrigerate until chilled.

Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.

Makes 1 Quart

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