Description
This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Ingredients
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 6