Cream of Fiddlehead Soup

• 1 12 cups cleaned fiddleheads, finely chopped
• 2 chicken bouillon cubes
• 1 small onion, minced
• 2 tablespoons butter
• 3 12 cups milk
• 12 cup heavy cream
• salt

1. Melt butter and bouillon cubes in a saucepan.
2. Saute onions and fiddleheads for 10-12 minutes (fully cooked).
3. Add milk and heat thoroughly; stir in cream and season to taste.

fiddleheads, chicken bouillon cubes, onion, butter, milk, heavy cream, salt

Taken from www.food.com/recipe/cream-of-fiddlehead-soup-371135 (may not work)