Asian Chicken and Corn Soup

Ingredients

• 1 tablespoon vegetable oil
• 10 buttons mushrooms , sliced thin
• 10 small oyster mushrooms , sliced thin
• 1 package enoki mushrooms , 3 ounce
• 0.25 cups chopped onion
• 0.25 cups chopped celery
• 0.25 cups chopped green bell pepper
• 0.25 cups chopped carrot
• 3 cloves garlic , smashed
• salt and pepper to taste
• 2 cans chicken broth , 14.5 ounce
• 1 can cream-style corn , 15 ounce
• 1 can chunk white chicken , 5 ounce
• 1 tablespoon rice wine vinegar
• 2 teaspoons Chinese five-spice powder
• 1 tablespoon cornstarch
• 0.5 cups cold milk
• 15 leaves fresh Thai basil , chopped

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.