Barley and Buttermilk Soup

DrGaellon's Note:

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

• Total Time: 6 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 6 hrs 30 mins

Ingredients:

Servings: 6

• 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
• ¾ 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.