Best Barley And Buttermilk Soup Recipes
TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP
From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.
Provided by zeldaz51
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy pot and saute onions until translucent.
- Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
- When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
- Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.
Nutrition Facts : Calories 302, Fat 9, SaturatedFat 1.8, Cholesterol 4.9, Sodium 137.2, Carbohydrate 46.7, Fiber 9.2, Sugar 9.4, Protein 10.6
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
Provided by DrGaellon
Categories Grains
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 192, Fat 6.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 703.7, Carbohydrate 26.3, Fiber 4.8, Sugar 6.1, Protein 9.4
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