---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Barley-Buttermilk Soup
  Categories: Soups, Vegetables
       Yield: 4 servings
  
     1/2 c  Barley                              2 tb Finely chopped dill; -=OR=-
       1 qt Water                             1/2 ts -Dried Dill
            Salt                                1 tb Finely chopped cilantro
     1/4 c  Finely diced red onion              1 tb Snipped chives
       3 c  Buttermilk                               Freshly ground pepper
     1/2 ts Turmeric                            1 ds Paprika or herb blossoms
 	1/4 c  Finely chopped parsley			-(if available, for
    garnish)
  
   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. (The liquid can be reserved to use in
   another soup.) 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. Makes 1 Quart
  
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