Ingredients
- 2 tbsp butter
- 2 onions, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 24 oz mushrooms, sliced
- 3 cloves garlic, minced
- 8 cups chicken bone broth
- 1/2 lb dried navy beans, prepared
- 12oz shrimp – fresh or frozen, cooked or raw
- 2 tsp paprika
- Salt & pepper to taste
- 1 cup sour cream, plus more for garnish – or whole milk Greek yogurt
Instructions
- Melt butter in a stockpot over medium heat. Sauté onions, carrots, and celery for 3-4 minutes, until beginning to soften.
- Add the mushrooms and garlic. Cook 2 minutes more, until beginning to soften as well.
- Add broth and beans. Bring to a simmer, then reduce heat to low and simmer 20 minutes, covered.
- Add shrimp, paprika, salt, and pepper. Return to a simmer for 10 minutes.
- Add sour cream and stir to combine. Simmer for another 10 minutes.
- Serve hot, garnished with more sour cream and chives or green onions.
Notes
- If using Greek yogurt instead of sour cream, turn off the heat and allow the soup to cool a bit before you add the yogurt to prevent curdling. You can also temper the yogurt by adding a little bit of hot broth to the yogurt at a time, stirring as you go.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Main Dishes, Soup
- Method: One-Pot
- Cuisine: American, French
- Diet: Gluten-Free, Low-Carb, Pescatarian