Barley and Buttermilk Soup

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 can (15 ounce) beef broth
1 can (15 ounce) low sodium chicken broth
34 cup barley, rinsed and drained
2 cups buttermilk
2 tablespoons dill, fresh, chopped

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.