By Victoria Hart Glavin of Tiny New York Kitchen
- 3 Tablespoons Butter
- 1 Diced Medium Onion
- 1 Tablespoon Minced Fresh Thyme
- 1/4 Cup Minced Fresh Parsley
- 3 Cups Chicken Broth
- 4 Cups Half & Half
- 2 Cups Heavy Whipping Cream
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Pepper
- 3 Tablespoons Cornstarch
- 1/2 Cup Sherry
In a Dutch oven over a medium-high heat, add butter and melt. Add diced onions, thyme, parsley, sliced mushrooms, and minced garlic. Cook, stirring frequently, for 7 minutes until mixture is softened. Add chicken broth, half & half, and whipping cream. Bring to a boil over a medium heat. Reduce heat, and season with kosher salt and pepper. In a small-size bowl dissolve cornstarch in sherry. Add sherry mixture to soup, stir constantly until thickened. Cook for 1 minute more. Remove from heat and ladle into serving bowls. Serve with salad and crusty bread. Serves 4 to 6
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.