INGREDIENTS
2 cups
baby corn
1 small
baguette
1/2 tsp
black pepper
6 servings
butter
28 oz
canned tomatoes
1
carrots
1
celery
6 servings
chives
2 sprigs
fresh thyme
2 cloves
garlic
1/3 cup
heavy cream
1 tsp
kosher salt
1 tbsp
olive oil
2 tbsp
sherry wine
1 qt
vegetable broth
1
yellow onion