BARLEY-BUTTERMILK SOUP

Serving Size  : 4   

 1/2  cup   Barley

   1  quart Water
            Salt
 1/4  cup   Finely diced red onion
   3  cup   Buttermilk
 1/2  tsp   Turmeric
 1/4  cup   Finely chopped parsley
   2  TBS   Finely chopped dill
       -=OR=-
 1/2  tsp   Dried Dill
   1  TBS   Finely chopped cilantro
   1  TBS   Snipped chives
            Freshly ground pepper
   1  dash  Paprika or herb blossoms
               (if available,for garnish)

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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Per serving (excluding unknown items):

157 Calories; 2g Fat (12% calories from fat); 9g Protein; 26g Carbohydrate; 6mg Cholesterol;
203mg Sodium

Da herb recipe