Dark Rye & Apple Breakfast Soup with Maple-Glazed Walnuts

In a medium saucepan, combine the ground dark rye bread, diced apples, cinnamon, brown sugar, water, and a pinch of salt.

Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.

Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rye bread has softened and the apples are tender, stirring occasionally. Add more water if the soup becomes too thick.

While the soup is simmering, prepare the maple-glazed walnuts: In a small frying pan, melt the butter over medium heat.

Add the walnuts and maple syrup to the pan. Stir constantly until the walnuts are coated and the syrup has thickened slightly, about 3-5 minutes. Be careful not to burn the nuts.

Ladle the warm rye and apple soup into bowls. Top each serving with a generous spoonful of maple-glazed walnuts.

Serve immediately.