Fiddlehead Soup
Ingredients
- 1 cup fiddleheads
- 1 cup sliced fresh mushrooms
- 3/4 cup sliced leeks
- 1/4 cup sliced green onions
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 cups milk
- 1 cup chicken or vegetable broth
- 1 teaspoon lemon juice
Instructions
- 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.