Asparagus, Morel and Walleye Soup with Rye Croutons
This recipe (with its totally addictive miso-butter croutons) is adapted from one served at Larder, a Jewish deli in Cleveland. (Chef Jeremy Umansky is also an expert in Asian fermentation.) The recipe is easily adapted to be vegetarian--just skip the fish for a light spring meal.
Source: Midwest Living
Credit: Carson Downing
If you have fresh morel mushrooms (lucky you!), substitute them for dried. Coarsely chop 4 to 6 ounces morels; add them to the Dutch oven with the leeks. Substitute 5 cups purchased mushroom broth or vegetable broth for the cooking water.
327 calories; fat 16g; cholesterol 105mg; saturated fat 9g; carbohydrates 27g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 11g; protein 21g; vitamin a 1849.3IU; vitamin c 10.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.3mg; folate 83mcg; vitamin b12 1.5mcg; sodium 1034mg; potassium 734mg; calcium 162mg; iron 4.9mg.