Barley and Buttermilk Soup
"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"
- Ready In:
- 6hrs 40mins
- Ingredients:
- 9
- Serves:
-
6
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
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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
