Ingredients
1 cup fiddleheads or sliced fresh asparagus1 cup sliced fresh mushrooms3/4 cup sliced leeks (white portion only)1/4 cup sliced green onions1/2 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon cayenne pepper3 cups milk1 cup chicken broth1 teaspoon lemon juice
Preparation
In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
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 or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice.
