Turkish Barley and Buttermilk (Or Yogurt) Soup

From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 2  large onions, chopped
• 1  cup barley (uncooked)
• 5  cups  well-seasoned  stock
• 2  cups buttermilk or 2  cups yogurt
• 1  teaspoon dill weed
• 1  pat margarine (or butter)

Directions

1. Heat oil in a heavy pot and saute onions until translucent.
2. Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
3. When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
4. Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.