Fiddlehead Soup

11 ingredients
2 steps

Ingredients

  • 1 cup fiddleheads or sliced fresh asparagus
  • 1 cup sliced fresh mushrooms
  • 3/4 cup sliced leeks (white portion only)
  • 1/4 cup sliced green onions
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups milk
  • 1 cup chicken broth
  • 1 teaspoon lemon juice

Directions

  1. 1
    In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
  2. 2
    Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice.

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