Ottoman Empire Yogurt Soup

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 quart chicken stock
• 1 cup barley
• 1 tablespoon kosher salt
• 3 cups plain yogurt
• 2 large egg yolks
• 1 small handful fresh mint leaves, chopped
• 1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available)

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