Barley and Buttermilk Soup

Name: Barley and Buttermilk Soup
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
Yield: 6 serving(s)
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

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Recipe by DrGaellon

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

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READY IN: 6hrs 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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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