This velvety soup blends the brightness of asparagus, the earthy depth of morels, and the delicate flakes of fresh walleye into a luxurious spring meal. A splash of mirin and tamari adds subtle umami, while a swirl of sour cream delivers just the right amount of creaminess.
The crispy rye croutons — coated in miso butter and roasted to golden perfection — provide the perfect crunch to balance the smooth soup. It’s a cozy, refined dish that’s as nourishing as it is beautiful. Whether served as a comforting starter or the star of your meal, it’s a flavor-forward way to celebrate the season’s best.
Full Recipe:
-
4 cups water
-
1 oz dried morel mushrooms (or 4–6 oz fresh morels)
-
3 tbsp unsalted butter (plus more for croutons)
-
1 large leek, white and light green parts only, chopped
-
4 garlic cloves, minced (divided)
-
1 bunch asparagus, trimmed and chopped (plus tips reserved for garnish)
-
2 tbsp white miso paste (divided)
-
2 tbsp mirin
-
1 tbsp tamari (or soy sauce)
-
Salt and black pepper, to taste
-
1/2 cup sour cream (plus more for garnish)
-
1/2 lb skinless walleye fillets, cut into chunks
-
Fresh chives and dill, chopped (for garnish)
-
2 cups rye bread, cut into cubes
-
1 clove garlic, minced (for croutons)
Directions:
-
Preheat oven to 350°F (175°C). Spread rye bread cubes on a baking sheet and bake for 15 minutes until crisp.
-
In a bowl, melt 3 tbsp butter. Stir in 2 tbsp white miso and 1 clove minced garlic. Toss with toasted bread cubes. Return to the baking sheet and bake another 3–5 minutes until golden.
-
In a 6-quart Dutch oven, combine water and dried morels. Bring to a boil, then remove the mushrooms with a slotted spoon. Chop and set aside. Reserve the mushroom-infused water.
-
Optional: blanch asparagus tips for garnish. Set aside.
-
In the same Dutch oven, melt 3 tbsp butter over medium heat. Add chopped leeks and 3 cloves garlic; sauté for 5–8 minutes until leeks are tender.
-
Add reserved morel water, chopped asparagus, 2 tbsp miso, mirin, tamari, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.
-
Use an immersion blender to puree the soup until smooth. (Or blend in batches in a standard blender.) Return to a simmer.
-
Whisk ½ cup hot soup into sour cream, then stir the mixture back into the pot.
-
Add chopped walleye and morels to the soup. Cook for 4–6 minutes, or until fish is opaque and flakes easily.
-
Serve hot, garnished with a dollop of sour cream, chopped chives, dill, rye croutons, and reserved asparagus tips.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 310 kcal | Servings: 4 servings
A Deep Dive Into Asparagus, Morel, and Walleye Soup with Rye Croutons
Spring is a season of freshness, growth, and renewal—and nothing captures its essence more than a soup that combines the bright green crispness of asparagus, the earthy umami of morel mushrooms, and the delicate flake of wild-caught walleye. This soup isn’t just another warm bowl to soothe your palate; it’s a culinary journey that bridges rustic charm with refined flavors. Inspired by Midwest Living and rooted in regional cooking traditions, this dish offers both nourishment and elegance, ideal for home cooks looking to elevate their seasonal meals.
The Inspiration Behind the Dish
This soup is adapted from a version served at Larder, a celebrated Jewish deli in Cleveland known for its embrace of fermentation and heritage ingredients. Chef Jeremy Umansky, also an expert in Asian fermentation techniques, weaves together Eastern and Midwestern elements to produce a fusion of flavor unlike any other.
The beauty of this soup lies not only in its flavor but also in its versatility and simplicity. At its core, it celebrates seasonal produce and regional fish, wrapped in a creamy broth elevated with subtle miso and tamari undertones. The rye croutons, toasted to golden perfection in miso butter, are a delightful textural contrast that brings crunch and complexity to every spoonful.
Asparagus: The Star of Spring
Asparagus is one of the most anticipated vegetables of spring. Its tender spears and grassy, slightly bitter flavor brighten any dish. Rich in vitamins A, C, and K, as well as folate and antioxidants, asparagus brings not only taste but also nutrition to the table. In this soup, its subtle bitterness is balanced by the creamy broth and enhanced by the sweetness of mirin and the savory backdrop of miso.
Using both the stalks and tips of asparagus ensures you get the full spectrum of texture—from the hearty body of the stems to the delicate, tender crispness of the tips, which are often used for garnish.
The Irresistible Earthiness of Morels
Few mushrooms carry the culinary prestige of morels. Prized for their nutty, meaty texture and honeycomb-like appearance, morels are a springtime delicacy often foraged in the wild. Their rarity makes them a special ingredient, and their flavor is uniquely earthy with a hint of smokiness, often described as the essence of the forest floor in early spring.
In this recipe, dried morels are rehydrated in water, which not only softens them but also creates a richly flavored broth. This mushroom-infused liquid becomes the foundation for the soup, adding layers of depth that no store-bought stock could replicate. For those fortunate enough to find fresh morels, the recipe offers an even more aromatic and delicate profile, infusing the dish with a luxurious, foraged quality.
Walleye: A Taste of Midwest Waters
Walleye is a freshwater fish beloved across the Midwest, known for its mild, sweet flavor and delicate flake. It’s particularly popular in Great Lakes cuisine and is a staple in many regional recipes, from pan-fried fillets to fish boils.
In this soup, walleye serves as the protein anchor, complementing the vegetables and bringing a gentle brininess to the dish. Because of its light texture, it cooks quickly and breaks apart beautifully into the creamy base. It’s a wonderful choice for those who may be hesitant about seafood, offering a clean, non-fishy flavor that works seamlessly in soups and chowders.
Walleye is also an excellent source of protein, omega-3 fatty acids, and B vitamins, making this soup not just delicious but also heart-healthy.
The Power of Fermentation: Miso and Tamari
This soup’s flavor base is taken to another level with the inclusion of white miso paste and tamari, two fermented ingredients that deliver rich umami undertones. Miso is made from fermented soybeans and rice, and white miso, in particular, has a milder, slightly sweet flavor that doesn’t overpower the more delicate ingredients like asparagus or fish.
Tamari, a gluten-free soy sauce alternative, adds saltiness and depth without overwhelming the dish. When paired with the sweetness of mirin, a Japanese rice wine, these ingredients offer a nod to East Asian cuisine, echoing Chef Umansky’s passion for fermentation and flavor synergy.
Together, they create a background that supports and enhances the fresh produce, rather than competing with it. These pantry staples are great additions to any cook’s collection, offering versatility far beyond this one recipe.
Creaminess Without Heaviness
Unlike traditional creamy soups that rely on heavy cream or roux-based thickeners, this soup gets its smooth texture from a combination of pureed vegetables and sour cream. This keeps the dish light and allows the natural flavors to shine through. The sour cream not only adds richness but also introduces a slight tang, balancing out the sweetness of the asparagus and the savory depth of the mushrooms and fish.
Blending the soup gives it a luxurious mouthfeel, while folding in a tempered sour cream mixture ensures it stays creamy without curdling. The result is a soup that feels indulgent without being overly rich.
Rye Croutons: The Crunch That Completes It
No great soup is complete without the perfect garnish, and these miso-buttered rye croutons do not disappoint. The bold, nutty flavor of rye bread holds up beautifully when toasted, and when tossed in a mixture of white miso, butter, and garlic, they become addictively flavorful.
They’re baked twice—first to dry them out and then again after seasoning—to achieve a crisp, golden texture that contrasts the creamy soup. Their salty umami and slight tang play beautifully against the smooth, earthy base. These croutons elevate the entire experience, offering both taste and texture in every bite.
Garnishing Like a Pro
Beyond the croutons, the final garnishes—sour cream, fresh chives, dill, and optionally, blanched asparagus tips and reserved morels—provide not just visual appeal but also extra layers of flavor and aroma. The herbs brighten the dish with fresh, floral notes, while the sour cream adds silkiness.
These finishing touches make the soup feel restaurant-worthy and showcase how a little effort in presentation can go a long way in making food feel more special.
Adaptability and Dietary Modifications
One of the greatest strengths of this recipe is its adaptability. For a vegetarian version, simply omit the fish and use mushroom or vegetable broth in place of the morel soaking water. The soup remains hearty, complex, and satisfying thanks to the mushrooms and fermented ingredients.
For a vegan variation, swap the butter for plant-based alternatives and use a non-dairy sour cream substitute. The rye croutons can also be made gluten-free by using gluten-free bread.
Even with these modifications, the soup retains its integrity and flavor profile, proving how thoughtful substitutions can still produce gourmet-level results.
Perfect Occasions to Serve
This soup is perfect for a light spring dinner, an elegant brunch, or even as a starter for a multi-course meal. It’s impressive enough to serve at a dinner party but easy enough to make on a weeknight. Paired with a crisp white wine like Sauvignon Blanc or Grüner Veltliner, it makes for a memorable dining experience.
Its seasonal ingredients also make it an excellent choice for Easter, Mother’s Day, or any spring celebration where you want to highlight fresh, bright flavors.
Conclusion: A Celebration of Spring in a Bowl
The Asparagus, Morel, and Walleye Soup with Rye Croutons is more than just a seasonal dish—it’s a celebration of spring’s bounty, a testament to the beauty of balance in cooking, and a perfect representation of Midwest-meets-global cuisine. It brings together fresh, local ingredients with worldly flavors, rustic textures with refined techniques.
Whether you’re a seasoned cook looking for something special, or a home chef ready to try your hand at something new, this soup delivers on all fronts. It’s comforting, flavorful, and endlessly customizable—everything a great soup should be.