Barley and Buttermilk Soup

This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html

• Ready In: 6 hrs 40 mins
• Serves: 6

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.