Fiddlehead Soup Recipe

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My family loves this delicious soup made with fiddleheads (the tightly curled young fronds from bracken, ostrich and cinnamon ferns). We have been hunting for and harvesting wild edible plants for a number of years now. Fiddleheads are one of the first plants to sprout in the spring.—Karen Grasley, Quadeville, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup fiddleheads or sliced fresh asparagus
  • 1 cup sliced fresh mushrooms
  • 3/4 cup sliced leeks (white portion only)
  • 1/4 cup sliced green onions
  • 1/2 cup butter, cubed
  • 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

Nutritional Facts

1 cup: 370 calories, 29g fat (18g saturated fat), 86mg cholesterol, 854mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 9g protein.


  1. In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
  2. 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. Yield: 4 servings.
Originally published as Fiddlehead Soup in Taste of Home April/May 2000, p57

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Joann225 User ID: 4205768 203568
Reviewed Feb. 7, 2011

"This is the best! I've been making it for years."

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