Fiddlehead Soup
Servings: 4
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
In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
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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