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Fiddlehead Soup Recipe

  • 30minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 cup fiddleheads or sliced fresh asparagus

  2. 1 cup sliced fresh mushrooms

  3. 3/4 cup sliced leeks (white portion only)

  4. 1/4 cup sliced green onions

  5. 1/2 cup butter, cubed

  6. 1/4 cup all-purpose flour

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon cayenne pepper

  9. 3 cups milk

  10. 1 cup chicken broth

  11. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes. Remove from the heat; 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. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice. Yield: 4 servings.

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