Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •10 button mushrooms, sliced thin
- •10 small oyster mushrooms, sliced thin
- •1 (3 ounce) package enoki mushrooms, roots removed
- •¼ cup chopped onion
- •¼ cup chopped celery
- •¼ cup chopped green bell pepper
- •¼ cup chopped carrot
- •3 cloves garlic, smashed
- •salt and pepper to taste
- •2 (14.5 ounce) cans chicken broth
- •1 (15 ounce) can cream-style corn
- •1 (5 ounce) can chunk white chicken (such as Swanson®), drained
- •1 tablespoon rice wine vinegar
- •2 teaspoons Chinese five-spice powder
- •1 tablespoon cornstarch
- •½ cup cold milk
- •15 leaves fresh Thai basil, chopped
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 168
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 3g
- Protein: 10g
- Sugar: 5g
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