Yogurt Barley Soup

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2 tablespoons butter

1 medium white or yellow onion, finely chopped

1 1/2 cups cooked pearl barley

1 tablespoon finely chopped fresh parsley, plus more sprigs for garnish

1 teaspoon dried mint

1 teaspoon salt

Freshly ground black pepper

3 1/2 cups vegetable stock

1 1/2 cups plain yogurt, room temperature

Sweet paprika for garnish (optional)

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