Ingredients Edit

  1. 1-1/2 cups fiddleheads, finely chopped
  2. 2 Chicken bouillon cubes
  3. 1/2 medium Onion, minced
  4. 2 tablespoons butter
  5. 3-1/2 cups whole milk
  6. 1/2 cup heavy cream
  7. salt and pepper to taste

Directions Edit

Melt butter and bouillon cubes in a sauce pan and sauté onions and fiddleheads for 10 minutes. Add milk and heat thoroughly; stir in cream and season to taste. Serve steaming hot. Makes 6 servings:

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