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Email to Kenneth W. 'Grandpa' Scott      

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    Fiddlehead Soup


    Source of Recipe


    Ken

    Recipe Introduction


    This is a wonderful soup for those cool fall afternoons. Try this, you will love it.

    List of 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 Broth
    1 Teaspoon Lemon Juice

    Recipe



    In a saucepan, cook 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. Stir in lemon juice. Yields 4 servings.

 

 

 

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