Smoky Chorizo Soup

This may be the single best soup I have ever made.  I was unprepared for how rich and delicious and compelling this would be.  Deep, smoky, spicy with just a little bit of heat, it is absolutely delicious.  I could not resist going back for seconds and even now, I am thinking about when I can make some more.  Be sure to get Spanish or Portuguese dry chorizo.  Mexican chorizo, while delicious, is a completely different product.  The shrimp in this is delicious, but after tasting it, I find that it was superflous.  I could cheerfully leave it out and not really miss it. 

1 lb raw shrimp, cleaned

1 quart chicken broth

1/2 lb dry Portuguese chorizo, sliced thin

Dry red wine

1 medium onion

1 carrot, cut into matchsticks

2 cloves garlic, chopped fine

1 tsp SMOKED paprika

1 15.5 oz can of diced tomatoes, with juice

1 Tbl Wondra, (or 1 Tbl flour mixed with 2 Tbl of water)

Salt and pepper to taste

Diced avocado to garnish

In a heavy bottomed soup pot, cook the chorizo over medium heat till nice and browned.  Stir occasionally to prevent burning, about 5 minutes.  Remove from pan.  Deglaze the pan with about 1/3 cup of red wine. 
Add the onion, garlic, carrot and paprika to the pot and cook over medium heat until softened, about 5 minutes.
Add the can of diced tomatoes, juice and all and cook until the liquid has evaporated.  This will really condense the flavor and make a rich, beautiful base for the soup.
Return the chorizo to the pan, add the chicken stock and bring to a boil.  Reduce heat and simmer for 25 minutes.  Add the Wondra, (or the flour mixture), and continue cooking for 5 minutes.  Add the Shrimp to the soup and cook until they are pink, about 2 minutes.
Ladle into bowls and top with diced avocado.

Serve with warm crusty bread, and what the heck, the rest of that red wine.  ;c)  Delicious!