Barly Dill Soup

• 2 tbsp oil
• 2 lg. onions, chopped
• 1 cup sliced mushrooms
• 1 cup barley   #02105
• 4 cups seasoned stock
• 1 cup yogurt or buttermilk
• 1 tsp dill weed

• Heat oil in heavy pot.
• Add onion and saute until golden.
• Add mushrooms and barley and stir until barley is toasted and onion is brown.
• Add stock.
• Cook until barley is done, about 45 minutes to an hour.
• Remove from heat, let cool a bit and add the yogurt and dill.
• Serves three to five.