Fiddlehead Soup

Ingredients

1/2 cup fiddleheads

1/2 cup fresh mushrooms, sliced

1/2 cup leeks (white portion only), sliced

1/8 cup sliced green onions

1/4 cup butter, cubed

1/8 cup all-purpose flour

Salt and cayenne pepper to taste

1 ½ cups milk

1/2 cup chicken stock

1/2 teaspoon lemon juice

1. In a large saucepan or Dutch oven, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.

2. Remove from the heat; stir in the flour, salt and cayenne. Gradually add the milk and chicken stock, stirring until smooth. 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. 

Serves approx. 2

NOTE: Recipe can be doubled, tripled, etc.