Turkish Barley And Buttermilk (Or Yogurt) Soup - cooking recipe

Ingredients

2 tablespoons oil
2 large onions, chopped
1 cup barley (uncooked)
5 cups well-seasoned stock
2 cups buttermilk or 2 cups yogurt
1 teaspoon dill weed
1 pat margarine (or butter)

Preparation

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.