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Barley Buttermilk Soup

1/2 cup barley
1 quart water
salt
1/4 cup finely diced red onion
3 cup buttermilk
1/2 tsp turmeric
1/4 cup finely chopped parsley
2 Tbsp finely chopped dill or 1/2 tsp dried
1 Tbsp finely chopped cilantro
1 Tbsp snipped chives
freshly ground pepper
1 dash paprika

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.

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.

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