Barley-Buttermilk Soup

• 1/2 cup pearl barley
• 1 quart water
• 1 x salt
• 1/4 cup red onion finely diced
• 3 cups buttermilk
• 1/2 teaspoon turmeric
• 1/4 cup parsley leaves finely chopped
• 2 tablespoons dill weed fresh, finely chopped, or 1/2 ts dried
• 1 tablespoon cilantro finely chopped
• 1 tablespoon chives snipped
• 1 x black pepper freshly ground
• 1 dash paprika or herb blossoms, garnish

1. Rinse the barley and put it in a pot with the water and salt to taste.
2. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes.
3. Drain the barley.
4. (The liquid can be reserved to use in another soup.)
5. Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk.
6. Stir in the turmeric and herbs and season to taste with additional salt.
7. Cover and refrigerate until chilled.
8. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.
9. Makes 1 Quart

pearl barley, water, salt, red onion, buttermilk, turmeric, parsley, dill weed fresh, cilantro, chives, black pepper, paprika

Taken from recipeland.com/recipe/v/barley-buttermilk-soup-5124 (may not work)