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Barley-Buttermilk Soup

A home-style Barley-Buttermilk Soup made with Water Ts Dried Dill, Red Onion Tb Snipped Chives, and Buttermilk Freshly Ground Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 qt
• 1/4 cup
• 3 cup

Method (preview)

1. 1

   RINSE THE BARLEY and put it in a pot with the water and salt to taste.

2. 2

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

3. 3

   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.

4. 4

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

5. 5

   Cover and refrigerate until chilled.

6. 6

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