1 c. sliced fresh mushrooms
2 tbsp. butter
2 cans chicken broth and enough water to make 2 c. liquid
1/2 c. chopped celery
1/4 c. onion, thinly sliced
1 to 2 c. fiddleheads, rinsed very well

WHITE SAUCE:

2 tbsp. butter
1 1/2 to 2 tbsp. flour
1 c. warm water

SEASONING:

1/4 tsp. nutmeg
1/4 c. cooking sherry or white wine, optional
1 tbsp. dry parsley or
2 tbsp. fresh minced parsley

Saute mushrooms in butter lightly. Add chicken stock, water, celery, onions, and fiddleheads; simmer, covered, for 20 minutes.

Meanwhile, prepare White Sauce. Melt butter over low heat. Add and blend over low heat for 3 to 5 minutes, 1 1/2 to 2 tablespoons flour. Stir very slowly 1 cup milk. Cook and stir White Sauce with wire whisk until thickened and smooth. After vegetables have simmered, drain. Put broth back in pot. Add White Sauce, whisking. Bring just to a boil. Add drained vegetables, nutmeg, wine and parsley. Warm gently. Makes about 4 or 5 cups.