Rehydrate dried mushrooms (if using): Cover them with 1 cup hot water and let sit for 10–15 minutes. Lift them out, chop, and strain the soaking liquid through a fine filter or coffee filter to remove grit. Save this liquid.

Sauté the mushrooms: Heat olive oil (and butter if using) in a large pot over medium-high. Add fresh mushrooms with a pinch of salt. Cook 7–10 minutes, stirring occasionally, until they release moisture and start to brown. Don’t overcrowd the pot; do this in two batches if needed.

Add aromatics: Stir in onion and cook 3–4 minutes until translucent. Add garlic, thyme, and smoked paprika. Cook 30–60 seconds, just until fragrant.

Deglaze and build the base: Add broth and the reserved mushroom soaking liquid. Scrape up any browned bits. Stir in chopped rehydrated mushrooms if you used them.

Add beans (and lentils if using): Add the canned beans. If you’re using red lentils, add them now too. Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until flavors meld and lentils (if using) are soft.

Blend part of the soup: Ladle about 2 cups of the soup (including some beans and mushrooms) into a blender. Blend until smooth and creamy, then return to the pot. This thickens the soup without heavy cream.

Finish with yogurt: In a small bowl, whisk the Greek yogurt with a ladle of hot soup to temper it. Stir the tempered yogurt back into the pot over low heat. Keep it below a simmer to prevent curdling.

Season: Stir in soy sauce or tamari, lemon juice, and several grinds of black pepper. Taste and adjust salt. The soy adds savoriness; the lemon brightens the earthiness.

Optional add-ins: Fold in cooked shredded chicken for extra protein and simmer 2–3 minutes to warm through.

Serve: Ladle into bowls. Top with chopped parsley or chives and a drizzle of olive oil or a dollop of yogurt if you like.