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

Recipe Summary

20 mins
1 hr
10 cups soup + 1 1/2 cups croutons


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Spread bread cubes on a baking sheet. Bake until crisp, about 15 minutes. Meanwhile, melt 3 tablespoons butter. Place in a large bowl; stir in 2 tablespoons white miso and 1 clove minced garlic. Add bread cubes; toss to coat. Return croutons to baking sheet. Bake until crisp and golden, 3 to 5 minutes more.

  • In a 6-quart Dutch oven, combine the water and dried morels. Bring to a boil. Using a slotted spoon, remove morels from the water, coarsely chop and set aside. (If you'd like to garnish the soup with chopped asparagus, take this moment to briefly blanch a handful of tips, remove with a slotted spoon, shock with cold water and set aside.) Transfer cooking water to a bowl and set aside.

  • In the Dutch oven, melt 3 tablespoons butter over medium. Add leeks and 3 cloves minced garlic. Cook until leeks are tender, 5 to 8 minutes. Add morel cooking water, the asparagus, 2 tablespoons white miso, the mirin, tamari, salt and pepper to Dutch oven. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.

  • Using an immersion blender, puree soup until smooth. (Or transfer to a regular blender in batches. Cover, blend until smooth and return to Dutch oven.) Return to a simmer.

  • In a small bowl, whisk together sour cream and about 1/2 cup of the hot soup. Whisk mixture into the soup.

  • Add fish and morels to Dutch oven. (If you like, reserve a few morels to garnish the soup.) Cook until fish is opaque, 4 to 6 minutes. Serve soup topped with additional sour cream, chives, dill and the croutons (and, if you like, the reserved asparagus and morels).


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.

Nutrition Facts

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.