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Fiddleheads in white cup with light background.

Fiddlehead Soup

Course Soup
Cuisine American


  • 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


  • 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.
Keyword fiddlehead fern benefits, fiddlehead soup
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