Recipe - Barley Buttermilk Soup

One half cup Barley
1 qt Water
Salt
One fourth cup Finely minced red onion
3 cup Buttermilk
One half teaspoon Turmeric
One fourth cup Finely chopped parsley
2 tablespoon Finely chopped dill =OR= 1/2
teaspoon Dried Dill
1 tablespoon Finely chopped cilantro
1 tablespoon Snipped chives
Freshly ground pepper
1 ds Paprika or herb blossoms;
(if available, for g

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 DEBORAH MADISON PRODIGY GUEST CHEFS COOKBOOK
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998