Easy recipe Easy Recipe Cream of Fiddlehead Soup

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one-one/about two cups fiddleheads, finely chopped about two Chicken bouillon cubes one/about two medium Onion, minced about two tablespoons butter three-one/about two cups whole milk (Recipes by ingridients milk) one/about two cup heavy cream (Recipes by ingridients cream) salt and pepper to taste Directions Melt butter and bouillon cubes in a sauce (Recipes by ingridients sauce) pan and sauté onions and fiddleheads for ten minutes. Add milk (Recipes by ingridients milk) and heat thoroughly stir in cream (Recipes by ingridients cream) and season to taste. Serve steaming hot. Makes six servings:.