Ingredients
Scale
- 2 tablespoons olive oil
- 2 medium white onions, diced
- 10 ounces cremini mushrooms, washed, stems removed, sliced
- 4 large carrots, peeled, sliced
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon red pepper flakes
- 32 ounces low sodium chicken, vegetable, or seafood stock
- 16 ounces water
- 1 pound wild shrimp, frozen, not thawed
- ½ teaspoon kosher salt
Instructions
- Heat a large pot over medium high heat. When hot, add the oil, followed by the onions, mushrooms, carrots, garlic, pepper, chili powder, cumin, and red pepper flakes. Sauté 5-10 minutes, until fragrant and beginning to brown. Add the stock and water. Bring to a boil and reduce to a simmer.
- Simmer about 10 minutes, until the vegetables are tender. Add the shrimp and simmer for 8-10 minutes, until the shrimp are pink, curled up, and cooked through. Stir in the salt. Taste for seasoning and add more salt or spices as necessary.
- Serve immediately. Soup may also be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave until steaming hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes