Barley and Buttermilk Soup |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This can be made vegetarian by using olive oil and vegetable broth. Ingredients:
2 tablespoons butter or 2 tablespoons olive oil |
2 onions, chopped |
2 garlic cloves, minced |
3 celery ribs, cut in 4-inch pieces |
1 (15 ounce) can beef broth |
1 (15 ounce) can low sodium chicken broth |
3/4 cup barley, rinsed and drained |
2 cups buttermilk |
2 tablespoons chopped fresh dill |
Directions:
1. Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
2. Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
3. Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.
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